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.
Provided by loof751
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 451.9, Fat 16.8, SaturatedFat 9.5, Cholesterol 59.7, Sodium 144.8, Carbohydrate 71.2, Fiber 3.8, Sugar 60, Protein 6.1
STRAWBERRY-RHUBARB SUNDAES
Cap off a summer meal with this simple, delicious dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 6
Number Of Ingredients 6
Steps:
- In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
- Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.
- To serve, place sponge cake cups on individual large dessert plates. Place 1/2 cup ice cream in each cake cup. Spoon about 1/3 cup strawberry-rhubarb sauce over each.
Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1/6 of Recipe, Sodium 70 mg, Sugar 51 g
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY RHUBARB ICE CREAM SUNDAES
A quick stovetop simmer of this fruity sauce makes a perfectly rosy topping for ice cream and sponge cake.
Provided by By Brooke Lark
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in strawberries, granulated sugar, almond extract, vanilla and lemon juice. Cook about 7 minutes or until mixture begins to thicken slightly. Remove pieces of rhubarb; discard. Pour remaining portion into blender. Cover; blend with on-and-off pulses until smooth. Set sauce aside.
- In small bowl, combine grated lemon peel and turbinado sugar. Sprinkle on clean, large wooden cutting board.
- Remove cookie dough from wrapper. Cut dough into 3 equal pieces. Roll each piece into a large round. Press dough rounds in lemon-sugar to coat one side. Place 2 dough rounds sugared side up on 1 cookie sheet; place third dough round sugared side up on second cookie sheet.
- Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.
- Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.
- Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce. Add 2 lemon-sugar cookie wedges to each serving.
Nutrition Facts : ServingSize 1 Serving
RHUBARB SUNDAES
After one taste, your family will agree rhubarb never tasted so good! The sweet sauce will disappear so fast when you serve it over ice cream that you might want to keep some on hand to serve over pancakes, waffles...even French toast.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the rhubarb, sugar, water and cinnamon to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender and the sauce has reached desired consistency. Remove from the heat; stir in honey. Serve warm over ice cream. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 269 g, Fat 13 g, Fiber 1 g, Protein 4 g
STRAWBERRY-RHUBARB SUNDAES
Categories Berry Fruit Dessert Valentine's Day Quick & Easy Frozen Dessert Strawberry Fall Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine 1/2 cup sugar and red wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and cinnamon stick. Simmer 10 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb and ground cloves. Bring to a boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add strawberries and bring to simmer. Cool. Cover and refrigerate until cold. (Compote can be prepared 3 days ahead.)
- Remove vanilla bean and cinnamon stick from compote. Scoop ice cream into sundae dishes or bowls. Spoon compote over. Top each with whipped cream. Sprinkle with chopped walnuts and serve sundaes immediately.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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