Best 3 Strawberry Rhubarb Sundaes Recipes

Immerse yourself in the delightful symphony of flavors that strawberry rhubarb sundaes have to offer! This delectable treat is a perfect blend of tangy rhubarb and sweet strawberries, topped with a generous scoop of creamy ice cream and a drizzle of decadent sauce. Embark on a culinary journey to discover the best recipe for this classic dessert, taking you through the steps of selecting the perfect ingredients, mastering the art of balancing flavors, and achieving the ideal consistency for the perfect sundae.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Ingredients

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

Tips:

Select the Ripest Strawberries and Rhubarb: Use brightly colored, plump strawberries and tender rhubarb stalks for the best flavor and texture.
Macerate the Strawberries: Before using, toss the sliced strawberries in sugar and let them macerate for at least 15 minutes. This draws out their juices and intensifies their flavor.
Cook the Rhubarb Just Right: Simmer the rhubarb in a saucepan with sugar and a little water until it's softened but still holds its shape. Avoid overcooking, as it can become mushy.
Use Quality Ice Cream: Choose a rich, creamy ice cream that complements the flavors of the strawberries and rhubarb. Vanilla, strawberry, or rhubarb ice cream are all great options.
Garnish Generously: Top the sundaes with whipped cream, chopped nuts, and fresh mint leaves for an extra touch of decadence and flavor.

Conclusion:

Strawberry rhubarb sundaes are a classic summer dessert that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and refreshing treat that is perfect for any occasion. Whether you're hosting a party or just looking for a sweet treat to enjoy on a hot day, strawberry rhubarb sundaes are sure to hit the spot!