Ice Cream With Rum Butter Cherry Rhubarb Sauce

Author: Canadian Living

 If fresh cherries are unavailable, substitute jarred sour cherries and juice. For a bit of crunch, top with toasted chopped hazelnuts or Brazil nuts. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 1 lb fresh sour cherry
  • 3/4 cups packed brown sugar
  • 1/4 cup butter
  • 2 cups sliced rhubarb (fresh or frozen), about 12 oz (340 g)
  • 2 tablespoons cornstarch
  • 2 tablespoons amber rum
  • 6 cups vanilla ice cream

Method

Reserving juices, pit cherries to make 2 cups. If necessary, add enough water to juice to make 1/4 cup.

In saucepan, bring cherry juice, sugar and butter to boil over medium-high heat, stirring to dissolve sugar. Add cherries and rhubarb; cook over medium heat until rhubarb is tender, about 5 minutes.

Blend cornstarch with rum; stir into fruit mixture and cook, stirring, until thickened, about 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Divide ice cream among cups or bowls; spoon warm fruit mixture over top.

Nutritional facts Per serving: about

  • Sodium 87 mg
  • Protein 3 g
  • Calories 247.0
  • Total fat 11 g
  • Potassium 286 mg
  • Cholesterol 39 mg
  • Saturated fat 7 g
  • Total carbohydrate 35 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ice Cream With Rum Butter Cherry Rhubarb Sauce

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