Fast Rhubarb Sundaes
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 TimePrep/Total Time: 10 min.
Makesabout 2 cups sauce
- 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Originally published as Rhubarb Sundaes in Quick Cooking March/April 1998
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.