Beyond The Farm Gate
Danielle Costley
Margaret River Press
Rustleberry Sundae
Preparation Time – 10 mins
Serves four
300 g fresh or frozen rustleberries
1 litre of vanilla ice cream
200 ml rustleberry sauce
100 g white chocolate shavings
mint leaves to garnish
Method:
Place a layer of fresh or defrosted rustleberries in the bottom of each glass or serving dish. Allow vanilla ice cream to soften slightly and gently swirl through half of the rustleberry sauce. Place a few scoops of this rustleberry ice cream in each dish and then top with remaining berries.
Drizzle remaining sauce over the top and complete with shavings of white chocolate and a few mint leaves.
Delicious!
*Rustleberries – a cross between an old English Raspberry and a Blackberry. Rustleberries thrive in the Southern Forests region – West Manjimup to be precise. The season runs from December to March.
Image courtesy Chris Gurney
Reading, Writing and Riesling 
Looks heavenly, Carol! Yet another archive… 🙂
Quick and easy and delicious Margot.
I’ve never heard of rustleberries. They sound delicious. Hopefully some entreprenuer will begin importing them to North America 😀
You never know Anne…
Sunday afternoon (here in ‘merica) photo induced sugar craving. Steady big boy!
Control Mike, Control 🙂
Luck! Found a bit of raspberry sherbet in the freezer. It will have to do.
I like a bit of humour in the morning
(or any time really)- thanks Mike 🙂 Enjoy your sherbet.
oh looks yum!
It sure does Jen