This sweet is the perfect treat for spring!
RHUBARB, STRAWBERRIES AND CREAM
1 pound rhubarb stalks (cut into 1-inch pieces, leaves removed)
1/2 cup powdered sugar
1 1/2 pound fresh strawberries (divided, hulled and quartered)
1 lemon (zested and juiced)
1 pint lemon sorbet
1 pint vanilla ice cream
mint leaves (for garnish)
Preheat oven to 375ºF. Prepare a baking sheet with non-stick cooking spray.
Onto the prepared baking sheet, add the rhubarb. Using a sieve, sift the confectioner’s sugar over the rhubarb in an even layer. Place in oven for 15 minutes, until the rhubarb is cooked. (soft and tender to the touch)
Transfer the cooked rhubarb to a blender, add 3/4 pound of the strawberries, and the zest and juice of 1 lemon. Puree until smooth.
Serve in ice cream bowls, about 2 inches up the bowl. Top each bowl with 1 scoop of lemon sorbet and 1 scoop of vanilla ice cream and garnish with a generous amount of strawberries. Scatter a few mint leaves over top.
Tip: use this sauce to top pound cake or ice cream! Or add a couple tablespoons to a champagne flute and top with sparkling wine!