1 qt Vanilla ice cream, softened
1 Graham cracker crust, 9
-inches
1 1/2 c Sliced fresh or frozen
-rhubarb, 1/2 inch pieces
1/2 c Sugar
1 tb Cornstarch
1 tb Water
1 pt Fresh strawberries, sliced
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
Yields
8 servings