Vanilla Ice Cream with Hot Rhubarb-Blackberry Compote
A rhubarb-blackberry compote over vanilla ice cream is our healthy version of a hot-fudge sundae. If you can't find fresh fruits, frozen ones may be substituted.
- Servings: 4
Source: Martha Stewart Living, Spring 1991
- 2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 2 cups fresh or frozen blackberries
- 2 tablespoons unsalted butter
- 1 pint vanilla ice cream, homemade or store-bought
In a small pot, combine rhubarb, 1 cup blackberries, and butter. Cover tightly, and cook over the lowest possible flame for 8 minutes, or until rhubarb is tender. Stir occasionally to prevent sticking. Add remaining blackberries and heat through. Pour over ice cream and serve.