Serves 4 - 6
rhubarb, trimmed and cut into 1/2-inch pieces
pint strawberries, quartered
ground coriander (optional)
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.