1/4 cup rhubarb (about 1 stalk), chopped
2 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice (optional)
1 pint vegan vanilla ice cream (I used NadaMoo Vanilla...Ahhh)
1 cup non-dairy milk
3/4 cup frozen strawberries
2 tablespoons pink dragon fruit or pitaya
1/2 cup ice
1 teaspoon vanilla extract
vegan whipped cream (optional)
First, in a small saucepan over medium-low heat, "stew" chopped rhubarb with 2 tablespoons sugar, 1 tablespoon water and (optional) 1 teaspoon lemon juice. Watch over it, stirring occasionally, for a couple of minutes until the sugar dissolves and the rhubarb becomes soft. Remove from heat and set aside. Allow to cool for at least 10 minutes before adding into the blender with the other ingredients.
Blend together ice cream, milk, strawberries, dragon fruit, ice, vanilla and rhubarb. Optionally, top with whipped cream. Enjoy!