Recipe: Strawberry Ice Cream with Strawberry-Rhubarb Sauce

[Guest guest]

I was in the fruit store yesterday and saw fresh rhubarb. It made me

think of a recipe I'd made with it many years ago and I decided to

search for it. This is it. My apologies, it does contain heavy cream.

To save calories and make it non-dairy, I'd love suggestions for what to

use as a substitute for the heavy cream.

 

Strawberry Ice Cream with Strawberry-Rhubarb Sauce

 

1 pint fresh strawberries, hulled

1/2 lb. fresh rhubarb, trimmed, cut into 1-inch pieces

1/3 cup each strawberry jelly and sugar

1 pint strawberries, hulled, quartered, sliced

1/4 cup sugar

3/4 cup heavy cream

 

1. Line jelly roll pan with plastic wrap. Place 1 pint strawberries

hulled side down in pan; freeze until solid.

 

2. Sauce: In nonstick saucepan, cook rhubarb, jelly, and 1/3 cup sugar

over medium heat until bubbly. Reduce heat, cook covered 3 to 5

minutes, stirring until tender. Remove from heat add sliced

strawberries. Transfer to bowl, cover loosely, refrigerate until cold.

 

3. Ice Cream: Process frozen strawberries in food processor until

finely chopped (should look slushy). Add 1/4 cup sugar and the cream;

process until consistency of soft ice cream (if too soft, freeze for 10

minutes).

 

Serve immediately topped with sauce. Leftover sauce can be used to top

waffles or pancakes. Serves 4.

[Guest guest]

again... I found this in the archived messages... I KNOW there is a vegan sub

for heavy

cream... I'll just have to find it..

looks yummy Aviva!

=)

jenni

 

, " Aviva (Lisa) Mandl " <aviva@m...>

wrote:

> I was in the fruit store yesterday and saw fresh rhubarb. It made me

> think of a recipe I'd made with it many years ago and I decided to

> search for it. This is it. My apologies, it does contain heavy cream.

> To save calories and make it non-dairy, I'd love suggestions for what to

> use as a substitute for the heavy cream.

>

> Strawberry Ice Cream with Strawberry-Rhubarb Sauce

>

> 1 pint fresh strawberries, hulled

> 1/2 lb. fresh rhubarb, trimmed, cut into 1-inch pieces

> 1/3 cup each strawberry jelly and sugar

> 1 pint strawberries, hulled, quartered, sliced

> 1/4 cup sugar

> 3/4 cup heavy cream

>

> 1. Line jelly roll pan with plastic wrap. Place 1 pint strawberries

> hulled side down in pan; freeze until solid.

>

> 2. Sauce: In nonstick saucepan, cook rhubarb, jelly, and 1/3 cup sugar

> over medium heat until bubbly. Reduce heat, cook covered 3 to 5

> minutes, stirring until tender. Remove from heat add sliced

> strawberries. Transfer to bowl, cover loosely, refrigerate until cold.

>

> 3. Ice Cream: Process frozen strawberries in food processor until

> finely chopped (should look slushy). Add 1/4 cup sugar and the cream;

> process until consistency of soft ice cream (if too soft, freeze for 10

> minutes).

>

> Serve immediately topped with sauce. Leftover sauce can be used to top

> waffles or pancakes. Serves 4.