Ingredients
- 1 lb. rhubarb stalks (cut into 1 inch pieces, leaves removed)
- 1/2 cup powdered sugar
- 1 1/2 lb. fresh strawberries (divided, hulled and quartered)
- 1 lemon (zested and juiced)
- 1 pint lemon or mango sorbet
- 1 pint vanilla ice cream
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Rhubarb, Strawberries and Cream
Time: 20 minutes prep, 15 minutes cook
Servings: 12
Directions
- Preheat oven to 375 degrees
- Prepare a baking sheet with non stick cooking spray
- Onto the prepared sheet, add the rhubarb
- Using a sieve, sift the powered sugar over the rhubarb in an even layer
- Place in oven for 15 minutes, until rhubarb is cooked (soft and tender to the touch)
- Transfer the cooked rhubarb to a blender or food processor, add 3/4 lb. of the strawberries and zest and juice of 1 lemon
- Purée until smooth
- Serve in ice cream bowls over one scoop of vanilla ice cream and one scoop of sorbet and garnish with strawberries
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