Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Strawberry Rhubarb Ice cream


Strawberry Rhubarb Ice cream

Margaret Moon

Hello, and welcome back!

I apologize for the delay between posts. It's been a crazy couple of weeks. In the midst of my biscuit fiasco, we were busy here getting our little farmhouse company ready. I spent the better part of a week mopping floor to ceiling (literally), assembling bed frames, and fluffing pillows for our family to come into town. Let me tell you, when it's been just you and your boyfriend in a house on an island for 3 months, having visitors can be both exciting and daunting. It sure was worth it though. We got to be tourists down in Pike Place, cook amazing dinners and brunch, (I made my first frittata!) spend an afternoon finding shells at the beach, and I even got a few cuddles from my cute as a button neice, Matilda.

After everyone left, the quiet set back in and I kind of just hibernated for a few days. How do all of you parents do it?! I was exhausted after one week. I can't imagine 24/7! But now I'm back and so excited to share something new with you!

I don't know about your neck of the woods, but here on Vashon, spring has finally sprung! The tree out front is positively exploding with cherry blossoms. Tulips keep popping up over night. The birds are singing, the sun is shining, (with the occasional thunderstorm here and there,) and best of all, rhubarb is in season! 

I was always scared to try Strawberry Rhubarb Pie, mainly because of it's appearance. Something about the color and texture of the filling really made me queasy. I'll spare you the details so as not to ruin it for you as well. One day that all changed. At the last bakery I worked at, Thanksgiving was somewhat of a scary holiday. Thanksgiving meant pies. Lots and lots of pies. Over the course of three days, we would crank out over 300, in fact. Making the strawberry rhubarb filling really piqued my curiosity. Smelling the sweet strawberries and spicy cinnamon... honestly, what could be bad about it? I had to try that pie. Oh man, am I glad I did! It's as if strawberries and rhubarb were created for each other. I implore you to find a better balance between tart and sweet. 

Strawberry rhubarb has been done time and time again in pie form. While I enjoy a tried and true classic, I wanted to try something a little different this time. I immediately thought of my sad, lonely never-been-used ice cream maker, stored away in some dark cabinet, waiting for his moment to shine. When I got those mental pictures of bright pinky red ribbons swirled through the ice cream, I knew exactly what I wanted to do.

The fruit gets roasted with a few secret ingredients and then takes a quick spin in the blender to become a beautiful magenta hued puree that will later be stirred and swirled into the ice cream. The base of the ice cream starts out with cinnamon sticks steeped in the cream to call upon the warmer notes in your traditional slice of pie. The addition of buttermilk before churning gives it a super creamy, slightly tangy taste that is reminiscent of frozen yogurt. Sounds amazing, right?

Well, you know me, I've always got to take it one step further, so lastly, I added some buttery, crispy oatmeal cookies all crumbled up into the ice cream. My little twist on a slice of pie a la mode. I have the recipe for those cookies right here, should you decide to follow suit. I baked them a little longer than I normally would so they would be nice and crunchy in the ice cream. 

This recipe has a lot of steps and a lot of downtime, but it is so so fun to make! It's the perfect weekend recipe, you can do each step in between whatever things you have on your To-Do list. Best of all, it makes a ton of ice cream, meaning you can enjoy it all through spring. Part of me wants to tie a spoon to a string and hang it from my refrigerator door so every time I walk past it I can snag a bite, but the other part of me knows that's not very acceptable behavior. 

I hope you all enjoy your Easter weekend! Have any recipes you'll be making for the holiday? Tried and true or something new? I can recommend from experience to stay away from the Peeps infused vodka. Instead of hunting for eggs, I'll be having a blast sipping whiskies and trying new beers at the Hopscotch Festival. If you're in the area, come say hello! If you're too shy, a little hello in the comments section below will do the trick. I love hearing from you! As always, thank you to my readers and subscribers for sticking by me as I get into the swing of things. I'd be nowhere without all of your likes, comments, shares, and pins! Keep up the good work, people. ;)

Lovingly Yours, 

Margaret Moon

Strawberry Rhubarb Ice Cream

Any extra puree you have would be great drizzled on top of pancakes or waffles


  • 1 pint fresh strawberries, hulled and quartered

  • 2 large stalks rhubarb (about ⅔ Cup), chopped into chunks

  • 3 Tablespoons balsamic vinegar

  • freshly cracked black pepper, to taste (I used about 4-5 turns of my grinder)

  • 1 small lemon wedge

  • 1 ¼ Cups heavy cream

  • 2 cinnamon sticks

  • ¾ Cup granulated sugar, ¼ Cup reserved

  • pinch of kosher salt

  • 4 egg yolks

  • 1 ¼ Cups buttermilk

  • oatmeal cookie crumbles, optional



Preheat oven to 400F. Combine the fruit, balsamic vinegar, pepper, and juice from the lemon wedge in a glass pan, stirring to coat. Roast for about 10-15 minutes until the fruit is tender, let cool to room temperature.

Once the fruit has cooled, blend two thirds in a blender or food processor with ¼ Cup of sugar until smooth. Reserve the other third to stir into the ice cream at the end.

In a medium saucepan, combine the heavy cream, cinnamon sticks, and remaining sugar, whisking until the sugar has dissolved. Once small bubbles start to form, turn the heat to low and let steep for 20-30 minutes.

With the yolks in a large mixing bowl, very slowly drip in the warm cream while whisking constantly so as not to cook the yolks. After adding about half the cream, return the yolk and cream mixture back to the saucepan and continue cooking until it thickens slightly. You’ll know it’s ready if the mixture coats the back of the spoon. Remove from heat and add the buttermilk.

Strain the ice cream base into a large bowl, then add your desired amount of puree. I added about three fourths and saved the rest to swirl through the ice cream at the end. Chill the ice cream base for several hours before churning.

Churn your ice cream according to your specific manufacturer’s instructions for your ice cream maker. Once the ice cream has reached soft serve consistency, transfer the ice cream to a loaf pan layered with portions of the puree, fruit, and cookie crumbles. Drag a wooden skewer throughout creating a swirled, marbled effect. Freeze the ice cream for several hours before serving.



Inspired by this post at Dinner Was Delicious