Best 5 Rhubarb Sundaes Recipes
Indulge in a delightful culinary adventure with our tantalizing Rhubarb Sundaes, a vibrant symphony of flavors that will tantalize your taste buds. Embark on a journey through three enticing recipes, each showcasing the versatility of rhubarb in creating a refreshing and delectable dessert experience. Immerse yourself in the classic elegance of our Rhubarb Sauce Sundaes, where the tangy sweetness of rhubarb sauce harmonizes perfectly with creamy vanilla ice cream. Discover the playful charm of our Rhubarb Ripple Sundaes, where ribbons of vibrant rhubarb ripple through velvety ice cream, creating a delightful dance of flavors. Finally, let your imagination soar with our Rhubarb Compote Sundaes, where a luscious compote of rhubarb and berries crowns scoops of ice cream, resulting in a symphony of textures and flavors. Prepare to be captivated by the vibrant hues, tantalizing aromas, and irresistible flavors of our Rhubarb Sundaes, a testament to the culinary magic that this unique ingredient can conjure.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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
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.
FAST RHUBARB SUNDAES
A backyard rhubarb patch provides tangy stalks that Carol uses in the same mouthwatering way her mother did. "I can whip up the sauce for Rhubard Sundaes in just 4 minutes while the chicken is broiling." she shares. It's fun to fix when unexpected guests drop by and also delicious served over pound cake. I freeze extra rhubarb I've picked so we can enjoy this treat anytime we like throughout the year."-Carol Bushell, Holyrood, Ontario
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 cups sauce.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, combine the rhubarb, water and salt. Cover and microwave on high for 2 minutes, stirring after every minute. Stir in sugar; cover and microwave 30 seconds longer. Serve warm or cooled over ice cram. Store any leftover sauce in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose fresh, firm rhubarb stalks with vibrant red color.
- Trim the ends of the rhubarb and remove any leaves.
- Slice the rhubarb into 1-inch pieces.
- Combine the rhubarb, sugar, and lemon juice in a saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the rhubarb is tender.
- Remove the saucepan from the heat and let the rhubarb mixture cool slightly.
- While the rhubarb mixture is cooling, make the whipped cream.
- In a chilled bowl, beat the heavy cream and vanilla extract until stiff peaks form.
- Assemble the sundaes by spooning the rhubarb mixture into parfait glasses or bowls.
- Top with a scoop of vanilla ice cream and a dollop of whipped cream.
- Garnish with a sprinkle of chopped rhubarb or a mint leaf.
Conclusion:
Rhubarb sundaes are a delicious and refreshing treat that are perfect for summer. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a dessert that is both delicious and visually appealing. So next time you are looking for a sweet treat, give rhubarb sundaes a try.
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