I scream, you scream
WE’VE RAIDED our Vitala Ice Cream stand to bring you one creamy creation a week for the next four weeks. Handmade using fresh Vitala milk and cream, we have eleven unique flavours sold by the scoop at our on-site ice cream stand here in Abbotsford. Not in Abbotsford? Never fear. We won’t be offended if you experiment with ice cream varieties found at your local grocery store. First up, we decided to make the most of the delicious fresh rhubarb in stores right now. This one is SO easy and perfect to whip up when unexpected guests drop by.
Caramelized rhubarb and lavender ice cream
- 4 rhubarb stems
- 50g butter
- 50g raw or brown sugar
- 1 tsp vanilla essence
- 1 tub of Vitala Vanilla Bean Ice Cream
- Fresh cut lavender to garnish
Cut rhubarb into 1-inch lengths. Melt butter in a saucepan over medium heat, add sugar and stir until sugar dissolves. Add rhubarb and cook until tender. Set aside to cool completely. Once rhubarb has cooled, scoop ice cream into bowls, top with rhubarb and garnish with lavender flowers.