Looking for a simple dessert to finish your spring dinner party? It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 pints vanilla ice cream
Shortbread Wedges, or store-bought shortbread cookies, for serving (optional)