Ice Cream with
Rhubarb-Strawberry Sauce

This sauce takes only a few minutes to make and can be served warm (or made ahead and served cold) over pound cake or simple custards as well as over ice cream.

• 2 cups/500 ml sliced fresh rhubarb

• 1/2 cup/250 ml water

• 1/2 cup/250 ml granulated sugar

• Grated rind and juice of 1 lemon

• 1/4 tsp/1.2 ml Cinnamon

• 1 cup/250 ml sliced fresh strawberries

In medium saucepan over medium heat, bring rhubarb, water, sugar and lemon rind to boil; reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes.  Remove from heat and stir in lemon juice, cinnamon and strawberries.  If serving warm, let sauce stand at room temperature until serving time.  To serve, spoon ice cream into dessert dishes and ladle sauce over top.  Makes about 2-1/2 cups.

Compliments of Bayview Organic Farm!
www.bayvieworganicfarm.com