BACK IN SEASON
(Seriously. You got to swing by to try this in April.)
We know, we know, vegetables in ice cream… but have we ever led you astray?
Take a leap with our tangy Rhubarb Crisp and discover why a scoopful o’ veggies for dessert is just what the doctor ordered. Pleasantly tart and fruity, rhubarb’s slender pink stalks sneak their way into classic desserts in late spring (which means one thing: bust out the short-shorts, summer pie’s come early!) We hand chop and quickly cook down fresh rhubarb with cane sugar to concentrate those subtle strawberry notes, letting you taste 100% “fruit” and 0% brocolli.
For those unconvinced, each tangy bite bursts with our warmly-spiced streusel pieces for some just-out-of-the-oven goodness. This is pie à la mode, 2.0. Now meet us halfway and add some fresh whipped cream to your scoop, ‘k? Finally, to answer your question: what is rhubarb? It’s damn good. That’s what it is #swoon