Vanilla Ice Cream With Strawberry-Rhubarb Sauce

1. 1

   Place the rhubarb, sugar, and 2 tablespoons water in a medium saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the rhubarb is tender and starts to fall apart, 10 to 12 minutes.

2. 2

   Remove from heat and stir in the strawberries, ginger, and coriander, if using. Let cool for 20 minutes.

3. 3

   Divide the ice cream among individual bowls and spoon the sauce over the top.

* Per serving · 4 servings · Values may vary.

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