Roasted Rhubarb Buttermilk Ice Cream

For me rhubarb has always been a sign of spring. Although the weather here in Seattle doesn’t quite feel springlike to me, seeing this vegetable in the stores gives me hope of sunny days to come. I love the tartness and it’s beautiful pink color, and his recipe plays them both up nicely. I served this for Easter in phyllo cups with a strawberry sauce, it would also be good with fresh strawberries or in a glass of champagne for Mother’s day brunch!

5 Stalks Rhubarb, washed and cut into 2in pieces

2T Butter

1/3C Sugar

pinch of salt

3C Cultured buttermilk

1tsp Vanilla

Place the rhubarb, butter, sugar and a pinch of salt in a 9×13 pan and roast in a 375 degree oven until the rhubarb is soft and the sugar is golden; about 35 minutes. Smash the rhubarb with the back of a spoon, or puree, and cool. Once the rhubarb is cold stir in the buttermilk and vanilla, and pour into an ice cream maker and follow the instructions for your machine.