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Vanilla Ice Cream With Strawberry-Rhubarb Sauce

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Serves 4 - 6| Hands-On Time: | Total Time:



  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.
By May, 2008

Nutritional Information

  • Per Serving
  • Calories 224Calories From Fat 25%
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 37g
  • Fiber 2g
  • Fat 6g
  • Sat Fat 3g
  • Sodium 26mg
  • Cholesterol 17mg
What does this mean? See Nutrition 101 .

Quick Tip

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Use a paring knife to cut fruits and vegetables.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.