Ingredients
– 1 lb rhubarb
– 2 stalks rhubarb
– 1/2 cup sugar
– 1/4 cup water
– 2 pints strawberries
– 4 shortbread cookies (optional)
– Ice cream (quantity as needed for serving)
Instructions
1-Remove hulls and stems from the strawberries, then cut them into quarters to get them ready for cooking.
2-Cut the rhubarb into half-inch pieces so it cooks evenly and blends well with other flavors.
3-In a large saucepan, mix the strawberries, rhubarb pieces, sugar, and water to start building that sweet sauce.
4-Bring the mixture to a boil, then lower the heat and simmer for 8 minutes, stirring now and then to keep it smooth.
5-Refrigerate the sauce until it’s fully cooled, which helps it thicken and taste even better.
6-Scoop ice cream into your serving dishes to create the base of your sundae.
7-Top the ice cream with the cooled rhubarb sauce for that perfect sweet-tart combo.
8-Add a shortbread cookie to each serving if you want an extra crunch.
Last Step:
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🍰 The sauce pairs well with shortcake, pound cake, pancakes, or frozen vanilla yogurt.
🍓 Adjust berry and rhubarb proportions to suit your taste preference.
❄️ Leftover sauce can be used in smoothies or other desserts.
- Prep Time: 10 minutes
- Chill Time: At least 1 hour
- Cook Time: 8 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving