Strawberry-Rhubarb Sundaes | Everyday Food with Sarah Carey

Описание: I don't know what the weather's like where you are, but here in New York, spring temperatures are erratic to the extreme. I may not be able to count on a beautiful day, but I can still count on seasonal produce. My pick for edible sunshine? Rhubarb. You most often see it paired with strawberries in a pie, but let me show you a faster way to enjoy this classic flavor combo. Click on through, and I'll make a strawberry-rhubarb compote that's perfect atop a couple scoops of ice cream. Garnish it with a little shortbread, and it's bliss in a bowl. Promise!

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Recipe Ingredients:
1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 pints vanilla ice cream
Store-bought shortbread cookies, for serving (optional)

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Nutrition Info:
Per serv: 269 cal; 13 g fat; 4 g protein; 36 g carb; 2 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Strawberry-Rhubarb Sundaes | Everyday Food with Sarah Carey
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