Strawberry Rhubarb Sundaes

By food contributor Sarah


I love putting a spin on a classic deserts. These strawberry rhubarb sundaes are homey, comforting, and taste like spring! The sauce is super simple to make and can sit in your fridge all week to dress up pound cake, yogurt, oatmeal, and of course vanilla ice cream!


Keep reading for the recipe…


1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar

1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon ground ginger
juice 1/2 a lemon
1/8 teaspoon salt
2 pints vanilla ice cream

1 cup heavy whipping cream
2 tablespoons confectioners sugar
1 cup granola for topping


  1. In a large saucepan, place strawberries, rhubarb, sugar, cinnamon stick, vanilla, ginger, lemon juice, salt 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.
  2. Refrigerate sauce until cool, at least 1 hour and up to 1 week. When you’re ready to eat, whip cream with confectioners sugar until stiff peaks form.
  3. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with whipped cream and granola topping if desired. The granola makes a delicious crunch!-4


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