Cap off a summer meal with this simple, delicious dessert!
cups sliced fresh or frozen rhubarb
(10-oz.) pkg. frozen strawberries in syrup
individual sponge cake cups
pints (3 cups) vanilla ice cream
In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
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.
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 PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.