Rhubarb Swirl Gelato

Ingredients

• 6
  
  cups rhubarb, sliced
  
• 1
  
  cup honey
  
• 1/4
  
  cup lemon juice
  
• 2
  
  cans full fat coconut milk
  
• 2
  
  teaspoons pure vanilla extract
  
• 
  
  pinches salt
  
• 1
  
  tablespoon arrowroot powder
  

Directions

1. Cook the rhubarb, honey, and lemon juice over medium heat for 8-10 minutes, or until very soft. Cool slightly and pour into your blender, mixing until smooth.
2. In a medium saucepan, cook the coconut milk, vanilla, salt, and arrowroot over low-medium heat for 10-12 minutes, or until thickened, stirring frequently. Do not boil. It will coat the back of a wooden spoon when it’s ready.
3. Mix half of the rhubarb compote (refrigerate the other half) into the gelato mixture and stir until fully combined. If you have an ice cream maker, cool, and follow the manufacturer’s instructions. If not, pour into an 8×10 metal tray lined with parchment paper. Freeze for about four hours, stirring with a fork every hour, until frozen solid. After the first two hours, pour the remaining (cold) compote onto the gelato and swirl in with the fork.
4. Let the gelato sit at room temperature for ten minutes before scooping and serving.