Ingredients

The following ingredients have 4 Servings
  • 3 cups rhubarb (sliced)
  • Juice of ½ lemon
  • ½ tsp sea salt
  • ¼-3/4 cup raw honey
  • 2 ½ cups coconut cream

Instruction

  • Cook the sliced rhubarb, lemon juice, and sea salt in a sauce pan over medium heat, for about 5-7 minutes, until the rhubarb is softened.
  • Put the cooked rhubarb mixture into a blender along with the honey, and puree. Set the rhubarb/honey puree aside in the refrigerator to cool completely.
  • When the rhubarb mixture is completely cooled, you can make your ice cream. Pour the coconut cream in a small mixing bowl, and use a blender to whip it into whipped cream. Fold the rhubarb/honey puree into the whipped cream, and then pour the ice cream mixture into your freezer safe container to set up. (I used a small glass loaf pan for easy scooping)
  • Before serving, set the ice cream on the counter to soften a bit so you can scoop it easier.