Rhubarb Strawberry Swirled Ice Cream Take store-bought ice cream to new heights by stirring in a tangy, yet sweet rhubarb strawberry swirl. Serve in waffle bowls or ice cream cones. Recipe is easily doubled. Preparation Time: 10 minutesCooking Time: 7 minutesRefrigeration Time: 30 minutesFreezing Time: 4 hoursServes 8 1-1/2 cups (375 mL) finely chopped Ontario Rhubarb, about 2 stalks1/4 cup (50 mL) water3 tbsp (45 mL) Ontario Honey1/2 cup (125 mL) finely chopped Ontario Strawberries3 cups (750 mL) vanilla or strawberry ice cream, softenedWaffle bowls or ice cream cones (optional) In medium saucepan, combine rhubarb, water and honey. Cook over medium heat, stirring until mixture comes to boil. Reduce heat, cover and simmer gently for 5 minutes. Stir in strawberries; simmer uncovered, stirring frequently, 2 to 3 minutes until very thick. Turn into medium bowl. Refrigerate until cold, about 30 minutes. Line 8- x 4-inch (1.5 L) metal loaf pan with plastic wrap, leaving a generous overhang. In large bowl, using large spoon press and fold rhubarb mixture into softened ice cream. Do not let ice cream melt too much. Turn into prepared loaf pan. Fold plastic wrap overhang over top to cover. Cover with foil. Freeze until firm, at least 4 hours. Serve in waffle bowls, if using. Nutritional Information:1 ServingPROTEIN: 2 gramsFAT: 9 gramsCARBOHYDRATE: 21 gramsCALORIES: 170FIBRE: 1 gramSODIUM: 30 mg – Printed with permission from Foodland Ontario
Rhubarb Strawberry Swirled Ice Cream
