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Prep 20min
Total0min
Servings6
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
70mg
3%
Total Carbohydrate
62g
21%
Dietary Fiber
1g
4%
Sugars
51g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
18%
18%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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