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Strawberry-Rhubarb Sundaes


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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, May 2008


  • 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
  • Store-bought shortbread cookies, for serving (optional)


  1. 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.

  2. 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.

Reviews Add a comment

  • Happy baker
    8 JUN, 2013
    I substituted brown sugar. I also added a tablespoon of butter and 1/2 tsp of cinnamon. Served with the homemade shortbread wedges and whipped cream. Delicious!!!
  • Angela Morra
    15 MAY, 2012
    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.
  • Dottie1313
    15 MAY, 2012
    love this recipe and video - and LOVE the film fact about the background actors saying 'rhubarb'...
  • annlenhen
    12 JUN, 2008
    This is very easy but very worth it. Delicious!!!! Will defintely fix again. Also good on top of white cake with cream cheese icing.