No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

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
Strawberry-Rhubarb Sundaes

Source: Everyday Food, May 2008

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

  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 (4)

  • 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.

Related Topics