Strawberry Compote with Rhubarb Ice Cream from Stars Desserts by Emily Luchetti
A new delicious twist to an old and favorite combination.
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Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 5 tablespoons sugar
- 2 ounces (½ stick) sweet butter
- 8 Orange Shortbread cookies
- 5 tablespoons Grand Marnier
- 4¾ cups strawberries, hulled and thinly sliced
- 8 scoops Rhubarb Ice Cream
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