- 2 cups chopped fresh or frozen rhubarb
- 1/3 cup sugar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon honey
- Vanilla ice cream
- Chopped walnuts, optional
- In a small saucepan, bring the rhubarb, sugar, water and cinnamon to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender and the sauce has reached desired consistency. Remove from the heat; stir in honey. Serve warm over ice cream. Sprinkle with walnuts if desired. Yield: 1 cup.
Originally published as Rhubarb Sundaes in Taste of Home Meals in Minutes Calendar Annual 1997, p3
Reviews for Rhubarb Sundaes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 7, 2015
"Loved the taste of rhubarb sauce. Very easy to make anytime with frozen rhubarb. Cant wait to try it on waffles."