Strawberry Rhubarb Ice Cream Floats

Cook Time 15 minsPrep Time
Preparation 5 minsCook Time
Total Time 20 mins Total Time
Serves 3     adjust servings


  • 1/2 lb. rhubarb stalks, chopped (about 2 cups)
  • 1/2 lb. strawberries, hulled and sliced (about 1 1/2 cups)
  • 1/2 cup sugar
  • 2 1 inch long orange peel slices (optional, but super tasty!)
  • 2 Tablespoons water
  • 2 1/2 cups your favorite club soda
  • Your favorite vanilla ice cream


To make the syrup, combine the rhubarb, strawberries, sugar, orange peel, and water in a sauce pan. Bring to a boil over medium high heat, then reduce heat to a simmer, and continue to simmer for about 10 minutes, stirring occasionally. Use a potato masher to break up the fruit until it's fairly smooth. Cool and store in the fridge until ready to use. 

To assemble the floats, fill glasses with a few scoops of vanilla ice cream. Combine the club soda and syrup together then pour over the ice cream. Top off with a little extra soda, if desired. Alternately, if you'd like to just mix up one or two at a time, combine about 3/4 cup of soda with syrup to taste, pour over ice cream, and serve. 


© 2017 Neighborfood. All rights reserved.