pound strawberries hulled and quartered
rhubarb stalks cut int ½ inch pieces
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.