Strawberry-Rhubarb Sundaes

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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!

Strawberry-Rhubarb Sundaes

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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

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.
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.

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Everyday Food with Sarah Carey 24 Videos