Take store-bought ice cream to new heights by stirring in a tangy, sweet rhubarb strawberry swirl. Serve in waffle bowls or ice cream cones. Recipe is easily doubled.
This recipe and photo are from Foodland Ontario, foodlandontario.ca, will fire up your grilling gusto.
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Refrigeration Time: 30 minutes
Freezing Time: 4 hours
Serves 8
1-1/2 cups (375 mL) finely chopped Ontario rhubarb, about 2 stalks
1/4 cup (50 mL) water
3 tbsp (45 mL) Ontario honey
1/2 cup (125 mL) finely chopped Ontario strawberries
3 cups (750 mL) vanilla or strawberry ice cream, softened
Waffle bowls or ice cream cones (optional)
In medium saucepan, combine rhubarb, water and honey. Cook over medium heat, stirring until mixture comes to boil. Reduce heat, cover and simmer gently for 5 minutes. Stir in strawberries; simmer uncovered, stirring frequently, 2 to 3 minutes until very thick. Turn into medium bowl. Refrigerate until cold, about 30 minutes.
Line 8- x 4-inch (1.5 L) metal loaf pan with plastic wrap, leaving a generous overhang.
In large bowl, using large spoon, press and fold rhubarb mixture into softened ice cream. Do not let ice cream melt too much. Turn into prepared loaf pan. Fold plastic wrap overhang over top to cover. Cover with foil. Freeze until firm, at least 4 hours. Serve in waffle bowls, if using.
Nutritional Information:
1 serving
PROTEIN: 2 grams
FAT: 9 grams
CARBOHYDRATE: 21 grams
CALORIES: 170
FIBRE: 1 gram
SODIUM: 30 mg
