Rhubarb Float

Annacia *

By
@Annacia

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: ourseasonaltable.com


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

1 lb
rhubarb, trimmed and sliced
1 1/2 c
granulated sugar
1 1/2 c
water
sparkling mineral water
vanilla ice cream

Directions Step-By-Step

1
To make rhubarb syrup:

Combine the rhubarb, sugar, and water in a large saucepan.
2
Simmer for 15 minutes or until the rhubarb is tender. Let cool.
3
Strain and discard the solids. Chill the syrup until ready to use.
4
It can be stored in the refrigerator for one week or up to a month in the freezer.
5
To make the Rhubarb Float:
6
Pour 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.

About this Recipe

Course/Dish: Ice Cream Drinks
Main Ingredient: Vegetable
Regional Style: American