Strawberry Rhubarb Ice Cream Sundaes Recipes

STRAWBERRY-RHUBARB SUNDAES

Steps:

• Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
• In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
• Refrigerate the sauce until cool.
• Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.

STRAWBERRY RHUBARB ICE CREAM SUNDAES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in strawberries, granulated sugar, almond extract, vanilla and lemon juice. Cook about 7 minutes or until mixture begins to thicken slightly. Remove pieces of rhubarb; discard. Pour remaining portion into blender. Cover; blend with on-and-off pulses until smooth. Set sauce aside.
• In small bowl, combine grated lemon peel and turbinado sugar. Sprinkle on clean, large wooden cutting board.
• Remove cookie dough from wrapper. Cut dough into 3 equal pieces. Roll each piece into a large round. Press dough rounds in lemon-sugar to coat one side. Place 2 dough rounds sugared side up on 1 cookie sheet; place third dough round sugared side up on second cookie sheet.
• Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.
• Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.
• Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce. Add 2 lemon-sugar cookie wedges to each serving.

RHUBARB AND STRAWBERRY ICE CREAM

Steps:

• Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
• In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

STRAWBERRY-RHUBARB SUNDAES

Steps:

• In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
• Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
• To serve, place sponge cake cups on individual large dessert plates. Place 1/2 cup ice cream in each cake cup. Spoon about 1/3 cup strawberry-rhubarb sauce over each.

STRAWBERRY-RHUBARB SUNDAES

Steps:

• Combine 1/2 cup sugar and red wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and cinnamon stick. Simmer 10 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb and ground cloves. Bring to a boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add strawberries and bring to simmer. Cool. Cover and refrigerate until cold. (Compote can be prepared 3 days ahead.)
• Remove vanilla bean and cinnamon stick from compote. Scoop ice cream into sundae dishes or bowls. Spoon compote over. Top each with whipped cream. Sprinkle with chopped walnuts and serve sundaes immediately.