Quick Rhubarb Soft Serve
Serves: 4
  • 1 13.5 oz can full fat coconut milk
  • ¼ cup + 2 tablespoons maple syrup, divided
  • about 3 cups chopped rhubarb (1" pieces)
  • splash of vanilla extract
  • poppy seeds - for garnish (optional)
  1. In a blender, combine the coconut milk with 2 tablespoons maple syrup. Pour the coconut milk into an ice cube tray and freeze for a few hours or overnight.
  2. In a medium saucepan, combine the rhubarb with ¼ cup maple syrup and a splash of vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer for 7-10 minutes, until rhubarb is soft and jammy.
  3. Spread the stewed rhubarb on a parchment paper-covered baking sheet in a thin layer and place in the freezer for a few hours or overnight, until completely frozen.
  4. Put the coconut ice cubes in the blender and blend on high until just broken down. Remove the frozen rhubarb from the freezer, peel away the baking sheet and break the rhubarb into manageable pieces, then put in the blender with the coconut milk. Blend everything on high to achieve a soft serve consistency. You might have to stop and scrape the walls of the blender periodically, or if you have a Vitamix, the tamper is really helpful here.
  5. Enjoy right away, garnished with poppy seeds, if using. If you have leftovers, they will freeze into a solid block in the freezer because this ice cream hasn't been properly aerated. My suggestion is to freeze the leftovers in an ice cube tray and re-blend into soft serve once ready to eat again. Enjoy!
Recipe by Golubka Kitchen at https://golubkakitchen.com/quick-rhubarb-soft-serve/