Strawberry-Rhubarb Sundaes
Martha Stewart
Prep: 15 minutes Total: 15 minutes plus cooling
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.
Ingredients
Serves 8.
* 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)
Directions
1. 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.
2. 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.