Servings: Serves 4
Combine sugar and ginger with 1/4 cup water in a large sauce pan over medium heat and bring to a boil. Add strawberries and rhubarb.
Use a sharp knife to slice the vanilla bean lengthwise, then use the back of the knife to gently scrape the seeds into the pot.
Reduce heat to a simmer and cook until fruit starts to release its liquid and break down, about 2 minutes. Remove from heat and let cool for 10 minutes.
Put rhubarb strawberry mix, ice cream and yogurt in a blender and blend until smooth.
Published on July 21, 2010