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

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (4)

40 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
06/08/2013
I substituted brown sugar. I also added a tablespoon of butter and 1/2 tsp of cinnamon. Served with the homemade shortbread wedges and whipped cream. Delicious!!!
Rating: Unrated
05/15/2012
I must say, I have been enjoying Sarah's video's immensely. I have made everything she demos and love the fact that I can prepare it at the same time she is showing me on my IPAD. Keep them coming.
Rating: Unrated
05/15/2012
love this recipe and video - and LOVE the film fact about the background actors saying 'rhubarb'...
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Rating: Unrated
06/12/2008
This is very easy but very worth it. Delicious!!!! Will defintely fix again. Also good on top of white cake with cream cheese icing.
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