Vanilla Ice Cream With Strawberry-Rhubarb Sauce

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  • Serves 4 - 6
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    Nutritional Information

    Per Serving

    • Calories 224 calories
    • Calories 25 calories from fat
    • Fat 6 g
    • Sat Fat 3 g
    • Cholesterol 17 mg
    • Sodium 26 mg
    • Protein 3 g
    • Carbohydrate 41 g
    • Sugar 37 g
    • Fiber 2 g

Ingredients

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

Directions

  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.
  2. Remove from heat and stir in the strawberries, ginger, and coriander, if using. Let cool for 20 minutes.
  3. Divide the ice cream among individual bowls and spoon the sauce over the top.