Strawberry-Rhubard Sorbet and Vanilla Ice Cream with Rhubarb-Red Wine Compote
Recipes — By lisa on April 23, 2010 at 9:47 am
It’s time for dessert. After tapas and paella, dessert was, well, not exactly Spanish. I wanted to make use of spring-time strawberries and rhubarb and turning them into something frozen seemed right. Since a frozen dessert would be made well in advance, that meant I could put together a few components and nothing would require last-minute attention. When I read The Perfect Scoop, I was inspired by the suggested pairings of sorbets or granitas with ice creams and sauces. I dreamt up a vision of...
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