Strawberry-Rhubarb Sundaes

"I love rhubarb and combining it with sweet strawberries and cool creamy ice cream is a great way to enjoy it! This recipe came from my mom's collection of recipes she clipped from newpapers and magazines."
photo by HokiesMom photo by HokiesMom
photo by HokiesMom
photo by twissis photo by twissis
photo by twissis photo by twissis
photo by BakinBaby photo by BakinBaby
photo by HokiesMom photo by HokiesMom
Ready In:




  • Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
  • In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
  • Refrigerate the sauce until cool.
  • Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.

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  1. Made for the Goddesses of ZWT-9 - My best friend here in Iceland grows rhubarb in her garden & shares it w/me ea summer .. & .. We had guests for dinner yesterday who love strawberries & rhubarb w/ice cream. Sounded like fate to me, so I tripled this easy-to-fix recipe & will make more. Rhubarb is very popular here & I will use this sauce in many ways. Served atop shortcake, pound cake & pancakes are ideas that quickly come to mind. It would make good smoothies too. For our guests last night, it was generously ladled over vanilla ice cream & garnished w/a choc cookie. Yum! Our lady guest got a gift jar to take home w/her & she was happy. Thx for sharing this recipe w/us. - Edited to Add: New pic & I have hardly begun to explore my options. :-)
  2. This sauce was sweet-tart heaven. My husband took his first taste and simply exclaimed, "oh gosh!" The bowls were empty before I thought about taking a photo. Thanks for posting this recipe.
  3. Made the sauce as given (although I did serve it over frozen vanilla yogurt) & must say that it's absolutely wonderful in every way! Love the sweet-tartness one gets from the combo of these fruits, & now I have a very nice keeper of a recipe! Many thanks for sharing it! [Tagged & made in Please Review My Recipe]
  4. I did change the proportions a bit. Used close to a pound of rhubarb and about a cup and a half of the berries. We just enjoyed this as an afternoon cooling treat on vanilla bean ice cream that I made this morning. I used Splenda in the ice cream and the sundae topping. Dee-lish! :D..........
  5. Delish... Made for DH and I, lovely tart flavor. I had leftovers and am going to try and using as a mix for a smoothie. Made for tag forum.


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