There are few sweeter treats in summer than a freshly made milkshake, and few better flavour combinations than strawberry-rhubarb, especially when those first few stalks poke their way out of the ground. This pale pink concoction is the ultimate in creamy summer sippers – simple to make, and perfect for a party.
Because rhubarb has the texture of celery, it must be cooked, softened and sweetened with the strawberries into a mixture that can be easily blended with ice cream – simply simmer chopped rhubarb, berries and sugar until you have a warm, thick compote. (To do this: chop 3-4 large stalks and 2 cups strawberries and bring to a simmer with about 1/2 cup sugar over medium heat. Cook, stirring often, until the rhubarb is soft and the mixture thickens. Taste it – if it’s too tart, add more sugar. Transfer to a bowl and refrigerate until completely chilled.)
Once chilled, put one part compote to 2 parts ice cream (i.e. 1 cup compote to 2 cups ice cream) in a blender, add a splash of milk, and pulse until well blended and smooth. Add more ice cream if it’s too liquidy; more compote or milk if it’s too thick. Serve immediately, preferably in chilled glasses or jars.