Growing up I spent a great deal of time with my maternal grandparents. They ran the Geiger House bed & breakfast, an 1850’s historic home, just blocks from the Mississippi River in southwestern Wisconsin. It’s here that I developed a deep appreciation for perfectly folded bed sheet corners, sun made ice tea and home grown food. My grandparents had the most lush vegetable garden and fruit trees, from beans and greens to cherries and berries. It may also be where I got my late night sweet tooth. After our summer evening stroll along the river, with bats sweeping by, it was a given that ice cream and fruit was awaiting our return.
When the heat comes out, I crave this sweet treat, and with each bite, pleasant memories of the old days return.
3/4 c rhubarb, chopped
3/4 c strawberries, chopped
1 tbsp maple syrup
1/4 c water
1 pint of ice cream, I use So Delicious Dairy Free Vanilla Bean Coconut
- In a small pan over medium heat simmer the rhubarb, strawberries, maple syrup and water until it the fruit becomes tender.
- Enjoy over ice cream!
Makes 2-3 servings