Vanilla Ice Cream With Strawberry-Rhubarb Sauce

Serves 4 - 6
preparation
15
minutes
cooking
40
minutes
other
0
minutes

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

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.
     
Alan LePage
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Protein 3 g
  • Carbohydrate 41 g
  • Sugar 37 g
  • Fiber 2 g
  • Fat 6 g
  • Sat Fat 3 g
  • Sodium 26 mg
  • Cholesterol 17 mg
What does this mean? See Nutrition 101.