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Strawberry-Rhubarb Sundaes

  • Prep 20 min
  • Total 0 min
  • Servings 6

Cap off a summer meal with this simple, delicious dessert! ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/6 of Recipe
Calories
350
Calories from Fat
80
% Daily Value
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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