I Scream, You Scream, We All Scream for Ice Cream
Earn a fruit point with either of these ice cream topping recipes.
Rhubarb Sauce
- 2 cups sliced ½-inch fresh rhubarb
- 1/3 cup sugar
- ¼ cup water
Combine all ingredients in a medium saucepan. Reduce heat to low. Cover; cook 3 to 5 minutes or until rhubarb is tender. Cool slightly. Cover; refrigerate until serving time.
Blueberry Topping
Melt 2 teaspoons unsalted butter in a saucepan set over medium heat then add 1 of pint blueberries and ¼ cup sugar. Cook, stirring until blueberries release juices, about 2 minutes. Cool slightly and spoon warm sauce over ice cream. Garnish with more blueberries if desired.