Tart rhubarb and cherries make a refreshing end to a meal.

YIELD: 1 QUART

INGREDIENTS

• 1 pound rhubarb, cut into 2-inch pieces
• 1 cup water
• 1 cup unrefined sugar
• 1 vanilla bean, split and seeded, pod saved for another use
• Pinch of salt
• 2 cups coconut milk
• 1 cup Cherry Compote

PREPARATION

1. In a medium saucepan, bring the rhubarb, water, sugar, vanilla bean, and salt to a boil, stirring constantly. Continue to boil until the rhubarb is soft and has a thick consistency. Remove from heat and cool to room temperature.
2. Purée the rhubarb mixture in a blender. Stir in the coconut milk and refrigerate for 4 hours to overnight.
3. Add the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
4. Before storing in the freezer, fold in the Cherry Compote.
5. Serve chilled as a refreshing dessert.