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Strawberry-Rhubarb Sundaes

Strawberry-Rhubarb Sundaes

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.

Everyday Food, May 2008 http://www.marthastewart.com/314055/strawberry-rhubarb-sundaes
3.73684
Rated
74.7368100(21)21
  • Prep Time 15 minutes
  • Total Time 15 minutes plus cooling
  • Yield Serves 8

Ingredients

    • 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 (http://www.marthastewart.com/261369/shortbread-wedges), or store-bought shortbread cookies, for serving (optional)

Directions

  1. In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
  2. Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.

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