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A backyard rhubarb patch provides tangy stalks that Carol uses in the same mouthwatering way her mother did. "I can whip up the sauce for Rhubard Sundaes in just 4 minutes while the chicken is broiling." she shares. It's fun to fix when unexpected guests drop by and also delicious served over pound cake. I freeze extra rhubarb I've picked so we can enjoy this treat anytime we like throughout the year."—Carol Bushell, Holyrood, Ontario
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (2 tablespoons) equals 27 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 7 g carbohydrate, trace fiber, trace protein.
Originally published as Rhubarb Sundaes in Quick Cooking March/April 1998, p19
Save Crumbs for Topping Ice Cream“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
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Reviewed on Jul. 03, 2008 by foag
This is a very sweet tasting topping. At first I served it warm because I could not wait to try it - but it melted the ice cream!! If you try this recipe (which is good if you like rhubarb) I would recommend making it early and chilling it.
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