Strawberry rhubarb ice cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Vanilla ice cream, softened |
| 1 | Graham cracker crust, 9 inches | |
| 1½ | cup | Sliced fresh or frozen rhubarb, 1/2 inch pieces |
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | 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
Related recipes
- Creamed rhubarb pie
- Creamy rhubarb pie
- Easy strawberry-rhubarb pie
- Fresh strawberry-rhubarb pie
- Homemade strawberry-rhubarb pie
- Rhubarb and strawberry pie
- Rhubarb cream pie
- Rhubarb whipped cream pie
- Rhubarb/strawberry pie
- Spiced rhubarb-strawberry pie
- Strawberry ice-cream pie
- Strawberry rhubarb custard pie
- Strawberry rhubarb pie
- Strawberry rhubarb pie #1
- Strawberry rhubarb pie 2
- Strawberry rhubarb pie 3
- Strawberry rhubarb pie 4
- Strawberry-rhubarb delight pie
- Strawberry-rhubarb pie
- Strawberry-rhubarb pie #1