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