Strawberry-Rhubarb Sundaes

By Chef_JR4

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

• 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

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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.