Berry Good Ice Cream Sauce
recipe-oasis@yahoogroups.com
Originally published as Berry Good Ice Cream Sauce in Country Woman May/June 1997, p33
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 14
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup sugar
- 1/4 cup orange juice
- 1 3/4 cups rhubarb sliced fresh or frozen
- 2/3 cup strawberries pureed fresh or frozen
- 2 cups strawberries sliced fresh or frozen
- vanilla ice cream
- Carbohydrate 6.91897857201543 g
- Cholesterol 6.22285714285714 mg
- Fat 1.68992857143986 g
- Fiber 1.01473808642364 g
- Protein 0.875097619087119 g
- Saturated Fat 0.974188214287069 g
- Serving Size 1 1 (68g)
- Sodium 1008.91905048362 mg
- Sugar 5.90424048559179 g
- Trans Fat 0.144896785719929 g
- Calories 45 calories
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.
