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Strawberry-Rhubarb Sundaes

  • 6servings
  • 350calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsH
MineralsChromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 cups sliced fresh or frozen rhubarb

  2. 1/2 cup sugar

  3. 1/4 cup water

  4. 1 (10-oz.) pkg. frozen strawberries in syrup

  5. 6 individual sponge cake cups

  6. 1 1/2 pints (3 cups) vanilla ice cream

Instructions Jump to Ingredients ↑

  1. In medium saucepan, combine rhubarb, sugar and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.

  2. Add strawberries; cook and stir 1 to 2 minutes or until berries are thawed. Serve sauce warm or cool.

  3. 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.

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