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Use these toppings to make Ice-Cream Sodas.

Martha Stewart Living, June 1996


Recipe Summary test



For the rhubarb compote
For the roasted peaches
For the strawberry compote


Instructions Checklist
  • For Rhubarb Compote: Heat oven to 450 degrees. Place rhubarb and sugar in an ovenproof casserole; toss to coat. Cook until rhubarb is soft but keeps its shape, 25 to 40 minutes. Let cool, then stir in cream.

  • For Roasted Peaches: Heat oven to 450 degrees. Melt butter in a roasting pan; sprinkle sugar over. Halve peaches crosswise; place cut side down in pan. Roast 15 to 25 minutes, until peaches are soft but still hold their shape. Reserve juice to serve with sodas. When peaches cool, pull off skins.

  • For Strawberry Compote: Combine strawberries and sugar with 3 tablespoons water over medium-low heat. Cook, partially covered, until berries release some juice but remain whole, 5 to 10 minutes. Let cool.