I have been dreaming up things to make with my precious rhubarb for a while now.
At our first house, we had a huge rhubarb plant and I never took full advantage of it. Now we have nothing but sand.
We moved last December, right after Christmas, into the house we built and we are nowhere close to being able to plant anything besides a few trees. We built on a random piece of land and not a lot and so we have a lot to do before I can even think about growing anything edible.
I never had room for a real garden in our first house, but we had a big rhubarb plant, raspberries, and some herbs and I am really missing it! I’ve never really loved gardening, but there is something extremely satisfying about growing things you can eat.
So my mom brought me some rhubarb from one of their neighbors a little while ago and I knew I wasn’t going to have time to do anything with it right away. I cleaned and chopped it and stuck it in the freezer for later.
I realize rhubarb is out of season at this point, but if you’re like me and you’ve got some stocked up in the freezer, you need to try these milkshakes. Around here, you can also find frozen rhubarb in the grocery stores.
These are seriously good.
They are like a strawberry rhubarb crisp and the ice cream you would top it with combined. They’re sweet, and tart, and creamy with extra vanilla flavour from the french vanilla ice cream and the vanilla extract. Roasting the fruit brings out such incredible flavours, you’re not going to want to miss out on these!
Roasted Strawberry Rhubarb Milkshakes
Roasting the strawberries and rhubarb brings out all of their incredible flavour! Everything you love about strawberry rhubarb crisp and ice cream in milkshake form.
- 1 cup frozen chopped rhubarb (fresh would also work)
- 1 cup fresh chopped strawberries (frozen would likely also work)
- 1 tbsp sugar
- 2 cups french vanilla ice cream
- 3-4 drops vanilla extract
- 1/2-3/4 cup milk
- whipped cream for garnish
- Preheat oven to 400 degrees F.
- Cover a baking sheet with tin foil and spray with non-stick spray. Spread fruit on baking sheet and sprinkle with sugar. Toss together until fruit is covered.
- Bake for 14-18 minutes, until fruit is soft and some pieces are starting to brown at the edges. Remove from the oven and cool to room temperature.
- Add the cooled fruit, ice cream, vanilla, and milk to a blender and puree until smooth. Top with whipped cream.