Dream Cream. The Frozen Spoon. Utterly Delicious Cream.
Two Scoops. Kustard Cones. Creamery.
Ben & Jerry. Haagen-Dazs. Blue Bell. Nestle. Dairy Queen.
Who doesn’t love good ice cream? We have so many choices for ice cream flavors and mixes. BUT, someone please give me a bowl of old fashion vanilla ice cream~ NUMMY!!!
One of our favorite traditions each year is back to school ice cream night in the fall. We whip out the vanilla ice cream and everyone creates. With a table packed full of goodies and toppings, there is bound to be something for everyone.
Ice cream Sundays are amazingly delicious, but we found this to be the number one favorite ice cream topping ever!
Crazy enough, it was created by a couple tweaks and a pregnant mom craving rhubarb dessert! HA HA HA! Although we didn’t have rhubarb dessert made, we had rhubarb. With a little creativity, we whipped up an ice cream topping. With a few tweaks, we came up with a recipe everyone loves, and we preserve extra from the season for year round enjoyment. Best of all, it’s super easy!
~Wash fresh rhubarb stalks and dice. Place in bowl. Set aside.
~Wash strawberries and quarter the berries.
~In each sterilized jar, pack and place approximately 3 Cups of Rhubarb and 1 Cup of Strawberries per quart jar. (This can be adjusted to your liking of course.) Once your jars are full add up to 1 cup of sugar per quart. We love this tart and I use the pressure canning method for preserving this recipe, SO we only use 1/4 Cup of REAL Maple syrup per jar. It is perfectly tart to our liking! (This will also depend on your rhubarb too or if you are using more/less strawberries.)
~Canning does all the heat work for creating beautiful juices and delicious tart summer sun. If you wanted to just make a small batch stove top, simple scale 3:1 ratio in a sauce pot. Warm over low-medium heat. Juices will flow. Stir. Add your desired sweetener.
~Optional additions are vanilla and/or a pinch of cinnamon.
Serve warm over vanilla bean ice cream for best results!!!