Did all of that ice cream talk this morning whet your appetite for something cold? I promised you a unique treat, and here it is! You might have had a strawberry-rhubarb pie before, but have you ever had a strawberry and rhubarb milkshake? This was my first ever time cooking with rhubarb. In fact, I’d only eaten about one bite of anything with rhubarb in it ever before. My friend Regina, who has a huge rhubarb plant growing in her yard, make a rhubarb crumble-type-thing for last year’s sangria party. I had a bite and really enjoyed the tart and interesting flavor of the rhubarb. I vowed to start experimenting with it the following spring, and that’s what I’ve done here.
I must say, rhubarb is one of the strangest foods I’ve ever encountered. While it was cooking, it filled my kitchen with the weirdest (and not necessarily most pleasant) aroma. Additionally, while sauteeing, it went from being chopped rhubarb to rhubarb mush in about three seconds flat (rhubarb mush is no problem when you’re making milkshakes, though).I know it seems a little strange to saute rhubarb and cool it down again only to make a milkshake with it, but I think it was worth it in the end. Also, if you didn’t want to go to all that trouble for only a few milkshakes, you could make a double or triple batch of the rhubarb mixture, and keep it in the fridge for up to a week. You could use it to put on top of yogurt in the morning, or just a regular bowl of ice cream.
I’m happy to report that after sweetening the rhubarb with a little sugar, and combining it with ice cream and strawberries, all of my reservations went out the window. Maybe I was just swayed by that graham cracker crust rim. I’m a sucker for a good graham cracker crust.