Strawberry-Rhubarb Ice Cream Pie - cooking recipe

Ingredients

1 qt. vanilla ice cream, softened
9-inch graham cracker crust
1 1/2 c. sliced or frozen rhubarb (1/2-inch pieces)
1/2 c. sugar
1 Tbsp. cornstarch
1 Tbsp. water
1 pt. frozen sliced strawberries

Preparation

Spoon softened 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 and chill.
Spread over ice cream.
Let stand 10 minutes at room temperature before cutting.
Serves 8.