Roasted Strawberry-Rhubarb Shake



  • 1 large stalk rhubarb, cut into ½-inch pieces (about 1 cup)
  • 1 cup halved strawberries
  • 3 tablespoons sugar, divided
  • Salt
  • ¼ cup Darigold heavy cream
  • ¼ teaspoon rosewater (optional)
  • 3 scoops strawberry or vanilla ice cream
  • ⅓ cup Darigold whole milk
  • 1 teaspoon chopped salted pistachios


Preheat oven to 450°F with rack placed in middle position. Combine the rhubarb, strawberries, 2 tablespoons sugar and a pinch of salt. Spread on a rimmed baking sheet and roast until softened (about 10 minutes); let cool.


Beat the cream in a small bowl with the remaining tablespoon of sugar and rosewater until light and fluffy; set aside.


Combine the ice cream, milk and all but 1 tablespoon of the rhubarb mixture in a blender and process until smooth. Pour into a chilled glass, top with the remaining rhubarb and whipped cream, and sprinkle with the pistachios.


Makes 1 serving.