Strawberry-Rhubarb Sundaes

Strawberry-Rhubarb Sundaes

Cap off a summer meal with this simple, delicious dessert!

Prep Time

20

Minutes

Total Time

00

Minutes

Makes

6

servings

2
cups sliced fresh or frozen rhubarb
1/2
cup sugar
1/4
cup water
1
(10-oz.) pkg. frozen strawberries in syrup
6
individual sponge cake cups
1 1/2
pints (3 cups) vanilla ice cream
  1. In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
  2. Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
  3. To serve, place sponge cake cups on individual large dessert plates. Place 1/2 cup ice cream in each cake cup. Spoon about 1/3 cup strawberry-rhubarb sauce over each.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitutions
Double the strawberry impact by using strawberry ice cream in place of the vanilla. Try the sauce over pound cake or angel food cake, too.
Make-Ahead Tip
Make the fruit sauce several days ahead and refrigerate it.

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 350
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,),
  • Cholesterol 75mg;
  • Sodium 70mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 1g,
    • Sugars 51g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 2 1/2 Other Carbohydrate;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.