Rhubarb

 It's one of the easiest and if treated right, most delicious thigns to grow in the garden. Julie tells us what to do with all that rhubarb that's sprouting up.

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Rhubarb Sour Cream Ice Cream

2 cups full-fat sour cream, chilled
1 cup half & half
1/2 cup heavy (whipping) cream
1/2 cup sugar or 1/3 cup honey
1 cup roasted rhubarb, rhubarb compote, or the leftover pulp from making rhubarb syrup

Mix everything together and refrigerate until chilled. Freeze the mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.

Rhubarb Vinaigrette

Adapted from vinegartart.com.

1 rhubarb stalk, thinly sliced
2 T. honey
2 T. red wine or raspberry vinegar
1-2 t. grainy Dijon mustard
1/4 c. canola or mild olive oil

In a small saucepan, simmer the rhubarb with 1/4 c. water for 5-7 minutes, until it's very soft. Remove it from the heat and set it aside to cool.

Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse the mixture until it's smooth. With the motor running, slowly pour in the oil. If you like, season the vinaigrette with salt and pepper to taste.

Makes about 1 cup.