Strawberry Rhubarb Sundaes
- 1 pound strawberries hulled and quartered
- 2 rhubarb stalks cut int 1/2 inch pieces
- 1/2 cup sugar
- 2 pints vanilla ice cream
In a large saucepan place strawberries, rhubarb sugar and 1/4 cup water. Bring to simmer over high heat. Cook stirring occasionally, until rhuarb begins to break down. 6 to 8 minutes
Refrigerate until cool, at least 1 hour and up to one week. Spoon strawberry rhubarb sauce over scoops of ice cream. Serve with shortbread if desired.