Rhubarb ice cream is one of our seasonal flavors, and in this case, we don't actually buy.

We do what we call a barter.

Everyone grows rhubarb, and this year we got about 800 pounds.

Over 70 people donated and we exchange for pints.

So they bring it in and they cut it up.

Basically, they cut off the leaves and clean them.

And then for 10 pounds, we exchange for a pint.

Get it in this pot with a little bit of water on the bottom.

Maybe after Yeah, like an hour, it's going to be like really soft.

Blend it up.

One of the things my vision was as part of this business is getting the local foods and putting it into the ice cream flavors.

Connecting it to the seasons.

So we're starting with our rhubarb sorbet.

We typically put in three gallons and when the process is finished it will yield about four and a half or five gallons.

NICOLE: I think there's just this kind of unique pucker to it that I love that experience when eating.

So we got our goat cheese base ready.

And we need to strain it.

[pouring] So I'm going to add the first bit of rhubarb jam in the bottom.

One thing about rhubarb is really there's a nostalgia associated with it.

I think sometimes people just come in and because they're like, "Oh, it's something new that I can try with rhubarb!"

and it's in ice cream.

[music intensifies] The Slice, from PBS North.