INGREDIENTS
2 cups (275 g) rhubarb, fresh, or frozen thawed
⅓ cup (80 ml) date syrup
⅓ cup (80 ml) cold water
1½ cups (360 ml) cashew milk, Vitamix made or store bought
1 cinnamon stick (or or 2 teaspoons ground)
1½ pounds (680 g) frozen banana, sliced
DIRECTIONS
1. Place the rhubarb, water, and date syrup into a small saucepan and place over medium heat for 15 – 20 minutes. Just until the liquid has been reduced by half and has a syrupy consistency. Remove to a heat-safe container and chill completely.
2. Place the cashew milk and cinnamon stick into the Vitamix container and secure the lid. Start on the lowest variable speed and press start. Increase to the highest variable speed and blend for 60 seconds.
3. Add the sliced banana to the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 45 seconds using the tamper to press the ingredients toward the blades.
4. Remove the banana nice cream to a bowl and pour the chilled rhubarb mixture over the nice cream. Fold the rhubarb mixture into the banana mixture carefully to create nice swirled ribbons. Chill for 2–3 hours in a freezer, stirring every hour until frozen.
