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Vanilla Ice Cream with Strawberry-Rhubarb Sauce

Yield Makes 4 to 6 servings

Ingredients

  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
  • 3/4 cup sugar
  • 1 pint strawberries, quartered
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground coriander (optional)
  • 1 pint vanilla ice cream

Nutrition Information

  • calories 224
  • caloriesfromfat 25 %
  • protein 3 g
  • carbohydrate 41 g
  • sugars 37 g
  • fiber 2 g
  • fat 6 g
  • satfat 3 g
  • sodium 26 mg
  • cholesterol 17 mg

How to Make It

  1. Place the rhubarb, sugar, and 2 tablespoons water in a medium saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the rhubarb is tender and starts to fall apart, 10 to 12 minutes.

    Remove from heat and stir in the strawberries, ginger, and coriander, if using. Let cool for 20 minutes.

    Divide the ice cream among individual bowls and spoon the sauce over the top.