Ingredients:

  • 1 lb (450g) fresh rhubarb, trimmed and cut into 1-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 pint (473ml) vanilla bean ice cream

Instructions:

  1. Wash the rhubarb and trim the ends. Slice the stalks into uniform 1-inch pieces to ensure even cooking.
  2. Combine the rhubarb, sugar, water, and cinnamon in a medium saucepan.
  3. Place the saucepan over medium heat. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  4. Simmer for 10–15 minutes, stirring occasionally and gently, until the stalks are soft and translucent and the liquid has reduced into a thick, ruby-colored syrup.
  5. Remove the pan from heat and stir in the lemon juice to brighten the color and acidity.
  6. Scoop a generous ball of vanilla bean ice cream into a bowl and spoon the hot stewed rhubarb directly over the top.