Today the wonderful Megan is here to share a delicious (and healthy!) summer treat with us. If you're a regular reader you know that I love to share bits from Megan's blog here...she has such a knack for making things look so beautiful! So if you haven't already hopped over and become a fan of Freckled Italian, be sure to do so (and then check out her Instagram while you're at it). Thanks so much for contributing such a wonderful-looking treat, Megan. Can't wait to try it out.
1 pound rhubarb, chopped
1/4 cup honey
2 tablespoons water
2 cups strawberries
1 cup canned coconut cream (the heavy part on top)
1/2 cup coconut milk
1. In a saucepan over medium heat, combine chopped rhubarb, honey, and water. Bring to a boil and simmer for about 20 minutes, until rhubarb is broken down and all ingredients are well-combined. Set aside and let cool.
2. Puree strawberries in a blender or food processor. Strain to remove seeds and combine with coconut cream and milk in a large bowl or container.
3. Add cooled rhubarb-honey mixture to the strawberry-coconut mixture and refrigerate overnight (or for at least a couple of hours).
4. Freeze in an ice cream maker and enjoy!