I’ve alluded to my “old” garden before. The one that I referred to as my brother’s, or as it used to be known, the total and utter thorn in my side. This garden was already here when we bought our house, and it came with a gorgeous asparagus patch (a total treasure) some Kale (eventually got ripped out by a lawn mower) and an enormous rhubarb plant. For the past four summers, I’ve ignored the rhubarb. I was slightly intimidated by it, and also less than enthused by it’s flavor. It grows, it dies, and Elton John starts singing “The Circle of Life.”
8 medium stalks of rhubarb, trimmed, cut into 1 inch pieces
zest of 2 limes, juice of 1
1/2 C agave (plus extra if needed)
1 small bunch mint, minced
1 small bunch basil, minced
Pinch sea salt
Boil rhubarb in 1 C water with zest and juice of 1 lime and 1/2 cup agave. Bring to a boil, then simmer for 5-10 minutes, until rhubarb is tender. Remove from heat.
Transfer to food processor, puree.
Add mint, basil, and zest of other lime, pulse until herbs are almost pureed in (but still visible.)
Taste; add agave if more is needed.
Transfer to bowl, chill in refrigerator until cold (at least 1 hour–mine chilled overnight.)
Follow directions for ice cream maker (which includes pre-freezing the bowl, which I forgot…)
When ice cream machine is done, place in air tight container and freeze until it has reached desired consistency.