[Eintrag auf Deutsch hier]

Not much to say about this except from…totally delicious and something really special. It makes me feel like it’s summer already. Right now it’s the perfect Easter weather over here with a bright blue sky and lots of flowers everywhere. They even went into this ice cream, sort of.

Rhubarb-Rosewater Ice Cream

4 cups diced rhubarb
1 cup sugar
zest of half a lemon
1 cup packed coconut cream*
1/2 t guar gum (optional)
1 cup soy yoghurt
2 T rosewater

Place rhubarb and sugar in a large pot. Let sit for 10 minutes, so that the rhubarb releases some of its liquid.
Bring to a boil and add lemon zest. Cook for 25 minutes until the rhubarb has fallen apart completely and your mixture looks like runny jam. While cooking stir frequently. The rhubarb will go through different stages and once it has released its liquid completely, it might get a bit foamy and even boil over. Just keep cooking until the mixture looks like a purée.

Carefully add the guar gum if you decided to use it. Stir (use a whisk for best results) vigorously to avoid lumps. While stirring, cook for one more minute and remove from heat. Add coconut cream. Stir until it has melted and coconut cream and rhubarb-mixture are well combined. Add yoghurt and rose water. Let cool to room temperature and then place in the refrigerator. Let cool for 3-4 hours. Freeze in your ice cream maker according to manufacturers directions.

*Put a can of coconut milk in the freezer over night. (My can had 400 ml/ 13.5 fl.oz) Take the can out of the freezer when your rhubarb is cooking. Carefully turn it upside down and open it. Discard the coconut liquid that is on top and scoop out the cream, which should be on the bottom of the can. Yield: approximately 1 cup, packed.

Enjoy the Easter weekend!