Rhubarb Bandwagon

Sometimes you just gotta jump on the wagon and make what everyone else is making. Why? Because there is a reason everyone is making it! I seen it first on A Good Appetite, then Two Peas in Their Pod... then some other places. Since I already had Rhubarb Compote in my fridge, I knew this ice cream was destined for our menu.

This was one lovely tasting, low fat, frozen confection.

Rhubarb facts:

The leaves of the rhubarb plant are poisonous.
Rhubarb is a vegetable
Remember to cook only in non-aluminum pots only due to the acidic nature of rhubarb.

Rhubarb, Strawberry and Vanilla Compote

the seeds of one vanilla pod
15-20 stalks of rhubarb, cleaned and cut into one inch pieces
2 cups of strawberries
1/2 cup of water
1~ cup of sugar

In a large pot, place water, rhubarb and strawberries. Heat on low. Add sugar, give or take a cup depending on your taste. Continue to heat on low and stir frequnetly until the strawberries and rhubarb give up there juices. Once they do, turn up the heat to medium and let them stew until rhubarb is softened. Remove from heat and stir in vanilla seeds. Reserve pod for vanilla sugar or other use. Let the rhubarb mixture cool.

*I love to eat the compote with cottage cheese- dahlicious!
To make the ice cream:

Blend about 4 cups of the mixture for the ice cream. Combine the rhubarb compote with a 1/2 cup of heavy cream and 2 tablespoons of corn syrup. Refrigerate overnight.

Place in ice cream machine and freeze according to manufacturers instructions.