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Three-Fruit Sundae Sauce

 Three-Fruit Sundae Sauce
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
56 ServingsPrep: 10 min. Cook: 55 min. + chilling

Ingredients

  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 6 cups chopped fresh rhubarb or frozen rhubarb
  • 2 cups fresh or frozen sweetened sliced strawberries
  • 2 medium navel oranges, peeled and sectioned
  • 1 teaspoon grated lemon peel
  • 3 cups water
  • 1 cinnamon stick (3 inches)
  • Vanilla ice cream

Directions

  • In a large saucepan, combine the sugar, cornstarch, rhubarb,
  • strawberries, oranges and lemon peel until blended. Stir in the
  • water and cinnamon stick. Bring to a boil; cook and stir for 2
  • minutes.
  • Reduce heat; simmer, uncovered, for 50-60 minutes or until thickened.
  • Discard cinnamon stick. Cool. Refrigerate until chilled. Serve over
  • ice cream.
  • Yield: 7 cups.
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.