Vanilla Ice Cream With Strawberry-Rhubarb Sauce
Serves 4 - 6| Hands-On Time: | Total Time:
- 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.
- 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 .