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We brought back some from a trip to Wisconsin, and I wanted to make something besides pie. I dreamed up this bright-red sauce that blends rhubarb with strawberries, oranges, cinnamon and lemon peel. It's wonderful over vanilla ice cream. -Sharron Trefren Grand Bay, Alabama
This recipe is:
Contest Winning
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (2 tablespoons) equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 9 g carbohydrate, trace fiber, trace protein.
Originally published as Three-Fruit Sundae Sauce in Taste of Home June/July 2004, p29
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Reviewed on May. 29, 2011 by fgmorales
I made this years ago and entered a ice cream contest with the sauce, won first prize and many wanted the recipe, it has been passed on to many over the years. Can also be used over angel food cake or pound cake. A real winner
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