Strawberry Rhubarb Ice Cream Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 quart: Vanilla ice cream, softened
1: Graham cracker crust, 9 inches
1 1/2 cup: Sliced fresh or frozen rhubarb, 1/2 inch pieces
1/2 cup: Sugar,
1 tbsp: Cornstarch,
1 tbsp: Water,
1 pint: Fresh strawberries, sliced
Directions:
Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over
medium heat, cook rhubarb and sugar, stirring occasionally, until
sugar dissolves and mixture boils. Combine cornstarch and water;
stir into saucepan. Cook until thickened, stirring constantly. Cook
2 more minutes. Cool. Fold in berries; chill. Spread over ice
cream. Let stand 10 minutes at room temperature before cutting.
SOURCE: *Connie Fleck, Fort Atkinson, WI, Country Woman Magazine
Mar/Apr 93 POSTED BY: Jim Bodle 5/93
Source from luhu.jp
medium heat, cook rhubarb and sugar, stirring occasionally, until
sugar dissolves and mixture boils. Combine cornstarch and water;
stir into saucepan. Cook until thickened, stirring constantly. Cook
2 more minutes. Cool. Fold in berries; chill. Spread over ice
cream. Let stand 10 minutes at room temperature before cutting.
SOURCE: *Connie Fleck, Fort Atkinson, WI, Country Woman Magazine
Mar/Apr 93 POSTED BY: Jim Bodle 5/93
Source from luhu.jp