• Cooking

    Strawberry Rhubarb Ice Cream

    A steamy week is ahead for us. My favorite way to escape the heat is ice cream. It’s a perfect local dessert and it doesn’t require turning the oven on. Here’s a recipe (inspired by marthastewart.com) to use up the last of your frozen strawberries from last year and some of the fresh tart pink rhubarb still plentiful at the farmers’ market. Stay cool! Strawberry-Rhubarb Ice Cream By Amy Sippl inspired by marthastewart.com Ingredients 4 C. rhubarb, cut into 1/2-inch pieces 3/4 cup sugar, plus 6 Tbsp. 2 tablespoons water 2 C. frozen strawberries, partially thawed 1 cup half-and-half 1/2 cup milk Instructions 1. In a medium saucepan, combine rhubarb,…