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
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 pound rhubarb, trimmed and sliced
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- - sparkling mineral water
- - vanilla ice cream
How To Make rhubarb float
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Step 1To make rhubarb syrup: Combine the rhubarb, sugar, and water in a large saucepan.
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Step 2Simmer for 15 minutes or until the rhubarb is tender. Let cool.
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Step 3Strain and discard the solids. Chill the syrup until ready to use.
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Step 4It can be stored in the refrigerator for one week or up to a month in the freezer.
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Step 5To make the Rhubarb Float:
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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