Strawberry and rhubarb are totally BFFs but the stalky planty flavor of the rhubarb is complemented by an infusion of Angelica root, which you can find dried in the bulk section of most health food stores. I served this scooped into miniature pate sucree tart shells. You could bake cookie-like rounds of pie crust and make strawberry-rhubarb pie ice cream sandwiches. Or crumble the crust as a topping. Or just eat the ice cream on its own. Or with some strawberry-rhubarb compote. Or with shortcake. Or…whatever.

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