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Rhubarb Float

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.
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10 Min
15 Min
No-Cook or Other


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

How to Make Rhubarb Float


  • 1To make rhubarb syrup:

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

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About Rhubarb Float

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

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