Servings: Serves 4
- 1/3 cup sugar
- 1/2 inch piece of ginger , peeled and finely chopped
- 3 cups strawberries
- 1/2 cup rhubarb
- 1/2 vanilla bean
- 1 pint Five Lemon ice cream
- 1/4 cup yogurt
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.