Rhubarb Sauce over Coconut Milk Ice Cream

After another full day of rest, I think the week of illness is finally leaving this poor girl alone at long last. I realized a few things in being couch bound for the last few days:

-There is a lot of amazing music out there that I haven't taken the proper time to explore. I scoured the internet for songs and found myself not noticing the hours that seeped by while I listened to song after song friends have recommended or bands I've just stumbled upon in the last few years and haven't heard all their stuff. I also realized I am somewhat fearful of Tom Waits, and don't know why so many people love him so...

- I am terrible at staying still. I have actually realized this before, and I really know I need to rest to kick this cold once and for all, and I had to actually force myself to stay put. I wanted to clean, drive around and look at houses, make jewelry, go buy beads, lift weights ( which I actually tried and almost lost a lobe of my lung) and dance ( which I actually started to do every time I got up from my perch of recovery, a.k.a. the couch.)

- Candy Crush Saga reminds me of the little flashing TV controlling messages in FireFly. It is unbelievably addictive, and I can see the little candy balls when I close my eyes after playing it for about 10 minutes. It is crack, and it's controlling us all.....

-Daytime television is despicable. I did find Hemlock Grove on Netflix though, which is pretty good. It's not quite as good as True Blood, but not as stupid as Vampire Diaries or Twilight. I watched 9 hours of it in two days....

Real interesting stuff, huh. It's all I've got for material at the moment with the fog brain going on. And my kind friend dropped off some rhubarb for me, which is in season now and plentiful everywhere around here this time of year.  A tart bitch of a plant, indeed, but one of my favorites. I love to bake and cook with it, and since my sense of taste is coming back I thought a little treat was in order for me and my rhubarb fairy.

Rhubarb Sauce

-1/2 cup sugar

-1/2 cup water

-4 cups cubed rhubarb

-1 t. cinnamon

-1 T. ginger root, grated

Directions: In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb and ginger; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent. Serve warm or cool. Stores in fridge up to 2 weeks.

The infamous sour bite of the rhubarb and the sweet vanilla bean Coconut Milk ice cream were a match made in heaven.

This fabulous snack for a summer day is going to replace chicken soup in my cold cure book, because I felt much better after eating it. =)

There are the two ingredients for a killer ice-cream social.

Of course you can use whatever kind of ice cream you fancy. I am steering clear of dairy at the moment, so I chose this. If you've never tried coconut milk ice cream, I highly suggest you do so. It's a mild flavor, but rich and satisfying, an all-together different taste than traditional ice cream. Enjoy!