Best 5 Fast Rhubarb Sundaes Recipes

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Indulge in a refreshing and tangy treat with our delectable fast rhubarb sundaes, a perfect dessert for any occasion. These delightful sundaes combine the vibrant flavors of rhubarb, creamy vanilla ice cream, and a drizzle of sweet sauce, creating a symphony of flavors that will tantalize your taste buds. With variations ranging from classic rhubarb sauce to a unique strawberry rhubarb swirl and a delightful vegan rhubarb compote, our recipes offer something for everyone. Whether you're looking for a quick and easy dessert or a more elaborate creation, our fast rhubarb sundaes are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB SUNDAES



Strawberry-Rhubarb Sundaes image

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

1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 pints vanilla ice cream
Store-bought shortbread cookies, for serving (optional)

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



Strawberry-Rhubarb Sundaes image

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

1 lb strawberry
2 stalks rhubarb
1/2 cup sugar
1/4 cup water
2 pints vanilla ice cream
4 shortbread cookies (optional, Girl Scout cookies work great!)

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 ICE CREAM SUNDAES



Strawberry Rhubarb Ice Cream Sundaes image

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

1 tablespoon butter
3 cups cut-up (3-inch pieces) fresh rhubarb
3 cups frozen strawberries
1 1/2 cups granulated sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla
Juice and grated peel of 2 lemons
1 cup turbinado sugar (raw sugar) or sparkling sugar
1 roll (16.5 oz) refrigerated sugar cookie dough
1/2 gallon (8 cups) ice cream

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

STRAWBERRY-RHUBARB SUNDAES



Strawberry-Rhubarb Sundaes image

Cap off a summer meal with this simple, delicious dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 6

Number Of Ingredients 6

2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 (10-oz.) pkg. frozen strawberries in syrup
6 individual sponge cake cups
1 1/2 pints (3 cups) vanilla ice cream

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 SUNDAES



Strawberry-Rhubarb Sundaes image

Categories     Berry     Fruit     Dessert     Valentine's Day     Quick & Easy     Frozen Dessert     Strawberry     Fall     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup sugar
3/4 cup dry red wine or water
1 vanilla bean, split lengthwise
1 cinnamon stick
1 20-ounce bag frozen unsweetened rhubarb
1/4 teaspoon ground cloves
1 20-ounce bag frozen unsweetened strawberries
Vanilla ice cream or frozen vanilla yogurt
Whipped cream
Chopped walnuts

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.

Tips:

  • For the best flavor, use fresh rhubarb. If you don't have fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it completely before using.
  • To make the rhubarb compote, you can use any type of sweetener that you like. Sugar, honey, maple syrup, and agave nectar are all good options.
  • If you don't have any vanilla ice cream, you can use another type of ice cream, such as chocolate or strawberry.
  • For a fun and festive presentation, serve the sundaes in individual glass jars or bowls. You can also top them with whipped cream, sprinkles, or chopped nuts.

Conclusion:

These fast rhubarb sundaes are a delicious and easy way to enjoy fresh rhubarb. They're perfect for a summer dessert or snack, and they're sure to be a hit with everyone who tries them. So next time you have some rhubarb on hand, be sure to give this recipe a try.

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