Fast Rhubarb Sundaes Recipe
Fast Rhubarb Sundaes Recipe photo by Taste of Home

Fast Rhubarb Sundaes Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 16 servings


  • 2 cups chopped fresh or frozen rhubarb, thawed
  • 2 tablespoons water
  • Pinch salt
  • 1/2 cup sugar
  • Vanilla ice cream

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.


  1. In a microwave-safe bowl, combine the rhubarb, water and salt. Cover and microwave on high for 2 minutes, stirring after every minute. Stir in sugar; cover and microwave 30 seconds longer. Serve warm or cooled over ice cram. Store any leftover sauce in the refrigerator. Yield: about 2 cups sauce.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Rhubarb Sundaes in Quick Cooking March/April 1998, p19

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Reviewed Jul. 3, 2008

"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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