Because 2 days is never enough.

My dream came true and Mindy and Erik finally moved to Brooklyn last week. I can’t tell you how many times I have cursed the distance to their old neighborhood. This grumbling was particularly pronounced when Mindy would call to tell me about some delicious dessert she was baking or when I was taking a never-ending late night train ride home.

I had imagined that once Mindy got to Brooklyn, that our separate powers of creation would increase exponentially and 3Day Weekend would take over the world. Or something like that. Well, guess what? I think I may have been right.

On their first weekend in the borough, Mindy and I joined forces to create the most perfect post-bike ride, sunny-summery day treat. Mindy’s homemade vanilla almond ice cream and my rhubarb ginger compote really could take over the world.

Karl and I had some friends over tonight and we finished off the compote with some vanilla ice cream that Tyler brought over. It was in a carton and it tasted good enough; everyone liked it. But I felt sorry for them because they didn’t get to try the power couple of fruity dairy goodness we had the day before.

Rhubarb-Ginger Compote

About a pound of rhubarb (in season right now at a farmer’s market near you!) chopped into 1/2 inch pieces
1 cup water

1/4 cup honey (I used a bit less, because I like a tart final product, you can also use sugar)

1 teaspoon fresh grated ginger (or more if you like it to have some zing)

Bring the water to a boil and add the rhubarb. Boil for 5-7 minutes until the rhubarb has started to break down. Add the honey and ginger and cook for another 5 minutes. Allow compote to cool in the refrigerator a couple hours before eating. With a bit less honey or sugar, could be an interesting sauce for a dinner dish (fish or meat?).

Quick Vanilla Almond Ice Cream

1 cup cold organic milk (I used 2%)
a little less than 3/4 granulated sugar
2 cups cold organic heavy cream
2 teaspoons pure vanilla extract
1/2 cup unsalted roasted sliced almonds

Add milk and sugar to a medium bowl and use a hand mixer or whisk to combine them until the sugar is dissolved. Stir in heavy cream and vanilla. Pour mixture into an ice cream maker and let it do it’s thing. Add the almonds in when the ice cream maker only has 5 minutes left.

Top with fresh fruit compote (like rhubarb ginger!).