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Title: Strawberry Rhubarb Ice Cream Pie
Categories: Dessert Pie
Yield: 8 Servings
| 1 | qt | Ice cream, vanilla softened |
| 1 | Graham cracker crust 9" diameter | |
| 1 1/2 | c | Rhubarb, fresh or frozen cut into 1/2" pieces |
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 1 | pt | Strawberries, fresh hulled & sliced |
Spoon softened 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 unti thickened, stirring constantly. Cook 2 minutes more. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Yield: 8 servings
Source: Connie Fleck, Fort Atkinson, WI : Country Woman Magazine Mar/Apr 93
Posted by Jim Bodle 5/93 Posted by Sharon Stevens on Home_Cooking echo 5/29/94
April's Comments: Wonderful! Best not to refreeze it though. The ice cream thaws before the topping. If you're not sure you're going to eat the whole thing at one sitting just cut the partially thawed pie into serving sized pieces and top each individual slice as needed. Then you can refreze the leftover ice cream pie and keep the sauce in the frdige until needed.
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