Frozen Food Month: Celebrating with Bananas, Rhubarb, & Strawberries

My task list and I have a passive-aggressive relationship. I look to my Reminders app to help me remember things I must do, but get angry each time a reminder pops up on my calendar, iPhone, and tablet. I mean, the app is stalking me. Nagging me.

It nags me to write-up the recipes for the dips and dishes we served at a party way back in early January. It reminds me to take photos of our Japanese lantern inspired compost bin (inside and out) and write about lessons learned. It reminds me … sorry, I am sure you don’t care about my relationship with my task list. I never seem to cross things off. With each new, yummy success, I find it harder and harder to revisit the meals and food waste ideas we tested last December and January. But I will get to time someday.

But today’s entry is based on a treat that is too good to wait. And seasonal. It combines a springtime favourite of ours, rhubarb, with strawberries and frozen bananas. Its vegan. It healthy. Its easy. And, its yummy. What is it?

Mock Vanilla Ice Cream with warm Strawberry-Rhubarb Compote

Mock Cream with Compote

Make the compote first. If you are fans of rhubarb, make lots. It can be used on toast, mixed with yogurt and muesli, added to muffins and smoothies, and served with pork and chicken. We also make a crumble with the compote that Jean-François devours. The compote is a great way to save fruits and berries that are showing their ages.

Also, we freeze bananas. Every banana that enters our home is immediately stripped and frozen. This is a great way to keep fruit flies at bay and have bananas on hand when you need them for pancakes, smoothies, breads, and mock-ice cream. If you do not do this, put one unpeeled banana per person in this freezer at least three hours before making this  dish.

For the compote:

  • 8 oz. fresh Strawberries, washed with tops removed, and quartered
  • 6 stalks of Rhubarb, washed and chopped into 1/4 inch slices
  • 1 cup fresh Orange Juice (with lots of pulp)
  • 3 tablespoons Coconut Sugar (Honey would also work if you are not vegan)

Combine all ingredients in a saucepan. Cover and let sit for 2-3 hours until the rhubarb sweats and the strawberries begin to release their juice.

Bring fruit mixture to a simmer on medium low. Simmer until rhubarb is very soft. Remove from heat and set aside.

Mock Vanilla Ice Cream

To make the mock-vanilla ice cream:

  1. Remove one Banana person from the freezer
  2. Slice Banana(s) into 1/2 inch discs. (This is highly advisable, or you risk damaging a beloved household appliance.)
  3. Add Banana(s) to food processor, mini-prep, or blender with a good dose of Vanilla (we added 1 Tablespoon per person) and a tablespoon of the juice from the compote.
  4. Pulse until creamy.

Spoon the mock-ice cream into bowls. Top with compote. Enjoy.

 

 

 

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7 thoughts on “Frozen Food Month: Celebrating with Bananas, Rhubarb, & Strawberries

  1. I remember Jean-Francois’ post about killing his beloved food processor with frozen bananas. It was written humorously but the pain of loss was there. Good demo Der here in the delicious sounding post

    • Yes–he is still in mourning as our new mini prep seems less sturdy that its predecessor.

      BTW, you made JF laugh at the correction. He loves his Kindle, but hates iPad’s auto correct feature.

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