Rhubarb ice cream sundae
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Melt the butter and sugar together with the lime juice and zest. Tip in the rhubarb and cook for three minutes, until softened.
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Add the chopped mint and set aside to cool.
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Spoon a scoop of the ice cream into the base of a tall glass.
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Sprinkle over a third of the sultanas and nuts, and a third of the cooled rhubarb.
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Repeat the layering until all ingredients are used up.
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Garnish the sundae with a mint sprig and serve straightaway.
Ingredients
- 25g/1oz butter
- 25g/1oz caster sugar
- 1 lime, zest and juice only
- 75g/2¾oz rhubarb, finely chopped
- 1 tsp chopped fresh mint
- 3 large scoops vanilla ice cream
- 50g/1¾oz sultanas
- 50g/1¾oz almonds, chopped
- mint sprig, to garnish
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