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Strawberry Rhubarb Sundaes


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  • 1 pound strawberries hulled and quartered
  • 2 rhubarb stalks cut int 1/2 inch pieces
  • 1/2 cup sugar
  • 2 pints vanilla ice cream



Step 1

In a large saucepan place strawberries, rhubarb sugar and 1/4 cup water. Bring to simmer over high heat. Cook stirring occasionally, until rhuarb begins to break down. 6 to 8 minutes

Refrigerate until cool, at least 1 hour and up to one week. Spoon strawberry rhubarb sauce over scoops of ice cream. Serve with shortbread if desired.


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