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Strawberry-Rhubarb Sundaes

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Betty Crocker Kitchens
Updated May 12, 2010
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Cap off a summer meal with this simple, delicious dessert!

Strawberry-Rhubarb Sundaes

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

Instructions

  • Step 
    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.
  • Step 
    2
    Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
  • Step 
    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.

Nutrition

350 Calories
9g Total Fat
5g Protein
62g Total Carbohydrate
51g Sugars

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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