Bluebarb Pie Ice Cream Sundaes

Name: Bluebarb Pie Ice Cream Sundaes
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams cups blueberries; 0 teaspoons cinnamon; 1 teaspoons cornstarch; 6 Tbsps dark brown sugar; 237 milliliters flour; 0 teaspoons kosher salt; 1 Tbsp lemon juice; 454 grams stalks rhubarb, trimmed and thinly sliced; 10 Tbsps sugar, divided; 118 milliliters softened unsalted butter; 1 teaspoon vanilla extract; 946 milliliters vanilla ice cream, softened

You can never have too many dessert recipes, so give Bluebarb Pie Ice Cream Sundaes Head to the store and pick up vanillan ice cream, cinnamon, sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 minutes. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hours.

Ingredients you will need

Brown Sugar

Ice Cream

Rhubarb

Jam

Equipment you will use

Frying Pan

Bowl

Preheat oven to 35

Equipment you will use

Oven

Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Mix 1 tbsp. sugar and the cinnamon in a bowl. Beat butter, 5 tbsp. sugar, the vanilla, and salt in a bowl until light and fluffy.

Ingredients you will need

Cinnamon

Vanilla

Butter

Sugar

Salt

Equipment you will use

Bowl

Add flour and mix on low until large clumps form.

Ingredients you will need

All Purpose Flour

Gather dough into a ball and roll into a 1/4-in.-thick round.

Ingredients you will need

Dough

Roll

Transfer to baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 minutes.

Ingredients you will need

Cinnamon Sugar

Equipment you will use

Baking Sheet

Bake until edges are golden brown, 15 to 20 minutes. Cool, then break into large shards.

Equipment you will use

Oven

Put berries, cornstarch, lemon juice, and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 minutes.

Ingredients you will need

Lemon Juice

Corn Starch

Berries

Sugar

Equipment you will use

Sauce Pan

Divide berry compote among 4 bowls. Scoop ice cream into each bowl and add crust shards.

Ingredients you will need

Ice Cream

Crust

Berries

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

340grams

cups blueberries 0teaspoons

cinnamon 1teaspoons

cornstarch 6Tbsps

dark brown sugar 237milliliters

flour 0teaspoons

kosher salt 1Tbsp

lemon juice 454grams

stalks rhubarb, trimmed and thinly sliced 10Tbsps

sugar, divided 118milliliters

softened unsalted butter 1teaspoon

vanilla extract 946milliliters

vanilla ice cream, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.