Scoop ice cream into four sundae dishes or bowls. Ladle 1 ⁄ 2 cup of sauce over each serving and garnish with fresh strawberries.
YOU’VE GOT OPTIONS
Any preserved fruit or compote makes a delicious sundae topping, so if strawberry-rhubarb sauce is not available, look for strawberry, grape, plum, apricot, mango, or peach preserves to use as a topping.
You can also use jam as a topping. The difference between jam and preserves is that jam is usually made with crushed fruit so that it is spreadable, whereas preserves contain whole or large chunks of fruit.
Makes 4 Sundaes
1 batch French Vanilla Ice Cream (page 199), or 1 quart store-bought ice cream, softened
2 cups Roasted Strawberry Rhubarb Sauce, Try it! recipe (page 215) (see options)
1 cup fresh strawberries, hulled
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.