Food & Cooking Recipes Dessert & Treats Recipes Strawberry-Rhubarb Sundaes 3.7 (40) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 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. Ingredients 1 pound strawberries, hulled and quartered 2 rhubarb stalks, cut into ½-inch pieces (2 cups) ½ cup sugar 2 pints vanilla ice cream 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. Rate it Print