Serves: 8
Total Calories: 317
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.
© Copyright Reiman Publications, 1993-1997
This Strawberry Rhubarb Ice Cream Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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