As far as I’m concerned summer is here. We’ve had a couple weeks of gorgeous weather, I’ve got my garden planted, the neighbourhood splash park is open, and we’ve been having picnics like nobodies business. It may not say so on the calendar but we had such a hard, long winter that I’m kind of ok that we skipped past spring. Next fall Max is heading to kindergarten and starting the arduous journey of leaving me behind. Sniff. He already asks me pretty much every day why he’s not grown up yet. “How long is it going to take? When can I be a police man?” And, I’ve been informed that I can’t come visit the police station unless I become a police woman. But, he will come visit me for coffee or when he’s sick. Good to know. So in light of all that, I’m going to be taking advantage of this leisurely season and and enjoy having them all to myself for just a little bit longer.
Summer means one thing in the blogging world, cobwebs start to form on our web pages and comment boxes. Everyone is too busy enjoying the outdoors to spend time on the Internet. And, I think that’s awesome! I’m going to be right there with you. I’ll still be posting plenty of delicious recipes but my posting schedule may be a little more erratic then usual. When you live in the Great White North there is just too much to fit into the short summer months to spend any time inside. And, I’m so glad it’s finally here.
Now, I hope you listened to me a couple weeks ago and made some rhubarb strawberry jam because you’re going to need some to make these delicious floats. Having the jam on hand makes these floats a breeze to whip up. Just turn the jam into a quick sauce, mix it with some vanilla ice cream and sparkling water and you can have yourself a delicious and refreshing float anytime you please – very handy for last-minute entertaining.
You could substitute purchased jam if you’re not up the the task of making some yourself but it will more then likely be a quite a bit sweeter, so you may not need the added honey. Also purchased jam will not have as fresh of a flavour, that doesn’t mean you can’t use it, just keep these things in mind if you decide to substitute. But, I say go ahead and make the jam, it has so many delicious uses!
- 1 cup *rhubarb strawberry jam
- ½ cup water
- 2 tablespoons honey
- 2 scoops *vanilla ice cream (or *dairy-free vanilla ice cream)
- 3 tablespoons rhubarb strawberry sauce (above)
- ½ cup club soda or sparkling water
- Add all ingredients to a blender and blend until smooth. Store, covered, in the fridge.
- Add ice cream to the bottom of a glass, top with sauce and soda water. Stir and serve.