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
- 2 cups chopped fresh or frozen rhubarb, thawed
- 2 tablespoons water
- Pinch salt
- 1/2 cup sugar
- Vanilla ice cream
- 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.
Originally published as Rhubarb Sundaes in Quick Cooking March/April 1998, p19
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