Strawberry Rhubarb Ice Cream Sundaes Food

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 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.

STRAWBERRY-RHUBARB SUNDAES

Steps:

• 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.
• 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.

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 CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

RHUBARB-STRAWBERRY ICE CREAM

Steps:

• In a large saucepan, combine rhubarb and 1/2 cup sugar.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• Pour into a bowl and refrigerate until cold, about 2 hours.
• In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• Process strawberries until finely chopped, but still frozen.
• With motor running, pour in cream.
• Process until creamy, but still frozen, scraping frequently.
• Spoon ice cream into a large bowl.
• Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• Freeze until firm, 2 hours or overnight.
• If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.

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.

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.

RHUBARB SUNDAES

Steps:

• In a small saucepan, bring the rhubarb, sugar, water and cinnamon to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender and the sauce has reached desired consistency. Remove from the heat; stir in honey. Serve warm over ice cream. Sprinkle with walnuts if desired.

RHUBARB-STRAWBERRY ICE CREAM

Steps:

• Combine rhubarb, sugar, water & strawberries in a pan.
• Bring to a boil, reducing for 10-15 minutes, stirring.
• Add marshmallows and lemon juice and cook until marshmallows are melted.
• Put mixture into a large mixing bowl and refrigerate at least 4 hours.
• In chilled bowl, beat whipping cream to soft peaks.
• Fold into the fruit.
• Add food coloring to make a soft pink color.
• Put into ice cream maker and mix.
• Freeze at least 4 hours.

STRAWBERRY-RHUBARB ICE CREAM

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.