rhubarb float
I have rhubarb in the yard and just came across this treat and am saving it for this season's enjoyment. This is a perfect casual and easy dessert to serve after an outdoor barbecue. I love how the ice cream balances the tartness of the rhubarb. If you prefer, it can also be made with strawberry sorbet in place of the ice cream. This is from: http://ourseasonaltable.com
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yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
Ingredients For rhubarb float
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1 lbrhubarb, trimmed and sliced
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1 1/2 cgranulated sugar
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1 1/2 cwater
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sparkling mineral water
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vanilla ice cream
How To Make rhubarb float
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1To make rhubarb syrup: Combine the rhubarb, sugar, and water in a large saucepan.
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2Simmer for 15 minutes or until the rhubarb is tender. Let cool.
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3Strain and discard the solids. Chill the syrup until ready to use.
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4It can be stored in the refrigerator for one week or up to a month in the freezer.
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5To make the Rhubarb Float:
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6Pour some of the syrup into a tall glass. Add sparkling mineral water to fill the glass by two thirds. Add one or two scoops of vanilla ice cream. Enjoy immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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