Vanilla Ice Cream with Strawberry-Rhubarb Sauce
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Amount per serving
- Calories: 224
- Calories from fat: 25%
- Protein: 3g
- Carbohydrate: 41g
- Sugars: 37g
- Fiber: 2g
- Fat: 6g
- Saturated fat: 3g
- Sodium: 26mg
- Cholesterol: 17mg
- 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
- 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.
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