rhubarb float

Name: Rhubarb Float
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) rhubarb, trimmed and sliced; 1 1/2 cup(s) granulated sugar; 1 1/2 cup(s) water; - sparkling mineral water; - vanilla ice cream

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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

1 lb

rhubarb, trimmed and sliced
1 1/2 c

granulated sugar
1 1/2 c

water
sparkling mineral water
vanilla ice cream

How To Make rhubarb float

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.
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