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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 269 g, Fat 13 g, Fiber 1 g, Protein 4 g
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