Hands-On Time
15 Mins
Total Time
40 Mins
Other Time
Serves 4 - 6

How to Make It

Step 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.

Step 2

Remove from heat and stir in the strawberries, ginger, and coriander, if using. Let cool for 20 minutes.

Step 3

Divide the ice cream among individual bowls and spoon the sauce over the top.

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