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. - marthastewart.com
The strawberry-rhubarb sundaes have become a summer favorite at my house!
It’s perfect if you want to serve something homemade at a picnic or BBQ on those hot summer days without spending the entire day in the kitchen.
It is delicious with a scoop vanilla ice cream and shortbread cookies or even on pancakes.
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)
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.
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.
Enjoy!
Sara
