Strawberry-Rhubarb Sundaes
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It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Strawberry-Rhubarb Sundaes
Watch as Everyday Food editor Sarah Carey cooks up a quintessential spring combo -- strawberries and rhubarb -- to make a delectable seasonal sundae. It’s fast, easy, and oh so good!
Everyday Food, May 2008
- Prep Time 15 minutes
- Total Time 15 minutes plus cooling
- Yield Serves 8
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Ingredients
- 1 pound strawberries, hulled and quartered
- 2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
- 1/2 cup sugar
- 2 pints vanilla ice cream
- Shortbread Wedges, or store-bought shortbread cookies, for serving (optional)
Directions
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In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
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Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.
I must say, I have been enjoying Sarah's video's immensely. I have made everything she demos and love the fact that I can prepare it at the same time she is showing me on my IPAD. Keep them coming.
love this recipe and video - and LOVE the film fact about the background actors saying 'rhubarb'...
This is very easy but very worth it. Delicious!!!! Will defintely fix again. Also good on top of white cake with cream cheese icing.