Gallery

Recipe Summary

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

224 calories; calories from fat 25%; protein 3g; carbohydrates 41g; sugars 37g; fiber 2g; fat 6g; saturated fat 3g; sodium 26mg; cholesterol 17mg.
Advertisement
Advertisement