Fast Rhubarb Sundaes Recipe

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

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3 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

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

Directions

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

Nutritional Facts

2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.

  • 2 cups chopped fresh or frozen rhubarb, thawed
  • 2 tablespoons water
  • Pinch salt
  • 1/2 cup sugar
  • Vanilla ice cream
  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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foag User ID: 2647017 22474
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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