recipe week : rhubarb sauce over vanilla ice cream

You may perish happily after eating this dish. I recently served it to the priest who presided at our wedding and the couple who led us through engagement when they recently came over for drinks and desserts. At first they weren't sure about the combination but upon the first bite, they were won over by the delightful differences in texture, the richness of the ice cream, and the caramel hint in the sauce.

But hurry, rhubarb season is coming to a close if it isn't already in your area. If you run to the store today, you can serve this up tonight and wow your friends or family!

Important: This recipe calls for brown sugar. Most call for white. I find the brown adds the right bend.


2 rhubarb stalks
2-4 tbsp unsalted butter
3/4 cup brown sugar
vanilla ice cream
optional: 2 drops red food coloring


Clean rhubarb stalks and slice once lengthwise. Chop into very thin slices. The thinner the better.

Melt butter in pan over medium-high heat. As soon as the butter is melted, add the rhubarb. Cook one minute, stirring constantly. Add brown sugar. It will take a few minutes for the rhubarb juice to release and add its liquid to the sauce. Wait for it, stirring constantly so the sugar doesn't burn. If after 5 minutes it still feels seems too thick, add 1/2 tbsp butter slices at a time as you see fit. Optional, add red food coloring. I added one drop just to make it pop a bit on the ice cream.

Stir constantly for 10-15 minutes. When the rhubarb slices can be easily mashed, remove from heat and transfer to a glass bowl. Mash slightly if desired.

Scoop ice cream into bowls. Drop sauce over each mound. Serve immediately.

Rhubarb & Berry Sauce
Roasted Rhubarb Salad
Rhubarb Pie

Have a lovely Tuesday, friends!


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