Strawberry-Rhubarb Sundaes

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

  • Prep Time 20 min
  • Total Time 0 min
  • Servings 6

Ingredients

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.

Expert Tips

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 the fruit sauce several days ahead and refrigerate it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
350
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
75mg
75%;
Sodium
70mg
70%;
Total Carbohydrate
62g
62%
(Dietary Fiber
1g
1%
  Sugars
51g
51%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
18%;
Iron
4%;
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.