Yesterday I realized that in the week that I had been away, my rhubarb was very ready to be used! I had happened to buy fresh strawberries that morning, and of course had several cans of coconut cream in my pantry, so naturally, some dairy-free ice cream was on the to-do list for the day. The results were delish!

Ingredients:

2 1/2 cups fresh rhubarb, sliced thin

1 cup fresh strawberries, diced small

1/3 cup sugar

2/3 cup water

1 Tbs fresh lemon or lime juice

1/2 tsp vanilla extract

1  400ml can Coconut Milk (full fat)

Directions:

Place your ice cream freezer (1.5 quart size is sufficient) into the freezer at least 6 hours in advance of needing it.

Wash fresh produce, and prepare as directed.

Place rhubarb, sugar, water and citrus juice in a sauce pot on medium heat. Cook for about 10 minutes.

Add diced strawberries and cook another 2 minutes before removing from heat and adding the vanilla extract.

Place fruit sauce in another container and refrigerate until fully chilled.

Open the can of coconut milk and whisk together with the cold prepared fruit. Pour into your ice cream freezer and churn for about 10-15 minutes, or as directed on your machine.

Place in a freezer-safe container and freeze until needed, or enjoy right out of the bowl!

Makes about one Litre of dairy free, vegan ice cream. Yum!!