After one taste, your family will agree rhubarb never tasted so good! The sweet sauce will disappear so fast when you serve it over ice cream that you might want to keep some on hand to serve over pancakes, waffles...even French toast.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1/4 cup (caluclated without ice cream and walnuts): 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 1g protein.
Originally published as Rhubarb Sundaes in 1997 Taste of Home Calendar
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