Meet the Cook: I started cooking in earnest as a bride 39 years ago. I'm thankful to say I improved in time - though I made something once even the dog refused to eat! Now, my three children are grown and I'm the grandmother of four. -Joy Beck, Cincinnati, Ohio
- 1-3/4 cups sliced fresh or frozen rhubarb
- 2/3 cup pureed fresh or frozen strawberries
- 1/4 cup sugar
- 1/4 cup orange juice
- 2 cups sliced fresh or frozen strawberries
- Vanilla ice cream
- In a saucepan, combine the first four ingredients. Cook over medium heat until rhubarb is tender, about 5 minutes. Stir in the sliced strawberries. Store in the refrigerator. Serve over ice cream. Yield: 3-1/2 cups.
Originally published as Berry Good Ice Cream Sauce in Country Woman May/June 1997, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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