Strawberry Compote with Rhubarb Ice Cream

A new delicious twist to an old and favorite combination.


  • 2 tablespoons freshly squeezed lemon juice
  • 5 tablespoons sugar
  • 5 tablespoons Grand Marnier
  • cups strawberries, hulled and thinly sliced
  • 2 ounces (½ stick) sweet butter
  • 8 Orange Shortbread cookies
  • 8 scoops Rhubarb Ice Cream


Combine the lemon juice, sugar, and Grand Marnier in a 12-inch sauté pan. Bring the liquid to a boil over medium high heat. Add strawberries and then the butter. Continue cooking, stirring gently, for 2 minutes, just until the butter is melted.

Put an orange shortbread and a scoop of the rhubarb ice cream on each plate. Top with the strawberry compote. Serve immediately.