A few weeks back I was flipping through a past issue of UPPERCASE and happened upon a recipe by Tara O'Brady for Black Raspberry Milkshakes. That got me to thinking about how great homemade milkshakes are and how long it's been since I've made one! My version is a take on hers, but with the first rhubarb of the season. I love that when cooked rhubarb goes an irresistible pastel pink. Plus, its distinct tartness is a perfect compliment to a creamy shake! Yum!

For the rhubarb purée, you'll need:
225 grams {about 5 stalks} fresh rhubarb, cleaned, trimmed and chopped
150 ml water
100 grams granulated sugar
1/2 a vanilla bean, scraped {drop the scraped pod in too}

1. In a medium saucepan combine all ingredients and bring to a boil over high heat.
2. Turn the heat to medium and simmer for about 10 minutes, whisking often.
3. Cook for another 10 minutes so that the juice concentrates just a little.
4. Remove from heat, remove empty vanilla pod, allow to cool, and refrigerate.

For the milkshake, you'll need:
1/2 cup milk {I use 1%}
1.5 tablespoons mascarpone, at room temperature
1/2 a vanilla bean, scraped
2 cups firmly-packed vanilla ice cream 
1/4 cup rhubarb purée {give or take}
a few gingersnaps or vanilla wafers

Here's how:
1. Blend the milk, vanilla and mascarpone cheese in a blender until smooth.
2. Add the ice cream and blend again until just combined.
3. To serve, spoon a couple heaping teaspoons of rhubarb purée in two glasses.
4. Pour the milkshake between them and add a couple more spoonfuls of rhubarb.
5. Finish with another scoop of the milkshake and sprinkle with a few crushed gingersnaps
6. Serve right away.
7. Refrigerate leftover rhubarb in a covered container for up to 5 days.

*For a peachy alternative, substitute mashed preserved peaches for the rhubarb purée.

**Plus, the rhubarb purée is great at breakfast! Spoon it on vanilla or plain yogurt and sprinkle with chopped pistachios or granola.

Enjoy!
—Nikole