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Ingredients:
Sauce:
2/3
cup sugar
2
tablespoons cornstarch
1/4
teaspoon ginger
1/4
cup orange juice
2
cups sliced fresh or frozen rhubarb
1 1/2
cups fresh strawberries, halved
Shortcakes:
8
individual sponge shortcake cups
2
cartons (28 fl. oz.) Häagen-Dazs® Vanilla Ice Cream*
Whipping cream, whipped, if desired
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Preparation:
1. In medium saucepan, combine sugar, cornstarch and ginger; mix well; Stir in orange juice. Add rhubarb and strawberries; mix well. Bring to a boil, stirring frequently. Cook over medium-low heat for 8 to 10 minutes, stirring frequently, or until filling is slightly thickened and rhubarb is soft. Cool for 10 minutes.
2. To serve, fill each shortcake cup with 1 scoop (1/2 cup) ice cream. Spoon about 1/4 cup strawberry sauce over each dessert. Garnish as desired. Serve immediately.
8 servings
TIP:
* Substitute Häagen-Dazs® Strawberry Ice Cream for the Häagen-Dazs® Vanilla Ice Cream.
view nutrition facts
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