Add this sweet treat to your next warm-weather get-together.

Get more recipes from Marcus Samuelsson's summer grilling menu
Servings: Serves 4
  • 1/3 cup sugar
  • 1/2 inch piece of ginger , peeled and finely chopped
  • 3 cups strawberries
  • 1/2 cup rhubarb
  • 1/2 vanilla bean
  • 1 pint Five Lemon ice cream
  • 1/4 cup yogurt
  • Directions
    Combine sugar and ginger with 1/4 cup water in a large sauce pan over medium heat and bring to a boil. Add strawberries and rhubarb.

    Use a sharp knife to slice the vanilla bean lengthwise, then use the back of the knife to gently scrape the seeds into the pot.

    Reduce heat to a simmer and cook until fruit starts to release its liquid and break down, about 2 minutes. Remove from heat and let cool for 10 minutes.

    Put rhubarb strawberry mix, ice cream and yogurt in a blender and blend until smooth.


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