5 rhubarb stalks, cut into 2-inch pieces
1/3 cup coconut sugar
1 vanilla bean, split lengthwise and scraped
1/4 c water
1 t lemon juice
1 can full fat organic coconut milk
Directions:
Preheat oven to 350F. In a 13 x 9 glass pan add the rhubarb, 3 T coconut sugar, and vanilla bean with inside scrapings. Stir together. Bake for 30 minutes, stirring halfway through, until the rhubarb is tender. Remove the vanilla bean. Put the rhubarb and any juices in a blender or food processor to puree. Let it cool.
Combine the rest of the sugar and 1/4 cup of water in a small saucepan.
Cook over medium heat, stirring until the sugar dissolves. Let the syrup cool completely.
Whisk together the rhubarb puree, lemon juice, syrup, coconut milk, and sea salt. Refrigerate the mixture for at least 2 hours or overnight. Put in your ice cream machine and make according to your manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze until hard. Let soften for 15 minutes before serving.
