I wish rhubarb was easier to find in New Orleans. Unfortunately it is not local and therefore quite expensive and only available a few weeks per year. I have a tendency to splurge on ice cream ingredients though, so a bunch of rhubarb went into my shopping cart this week. Last year around this time I churned a batch of Rhubarb Lime Sherbet which was tart and refreshing. This time around I wanted to use the pink vegetable to make a more hearty and comforting scoop.