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Three-Fruit Sundae Sauce

We brought back some from a trip to Wisconsin, and I wanted to make something besides pie. I dreamed up this bright-red sauce that blends rhubarb with strawberries, oranges, cinnamon and lemon peel. It's wonderful over vanilla ice cream. -Sharron Trefren Grand Bay, Alabama
  • Total Time
    Prep: 10 min. Cook: 55 min. + chilling
  • Makes
    7 cups

Ingredients

  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 6 cups chopped fresh rhubarb or frozen rhubarb
  • 2 cups fresh or frozen sweetened sliced strawberries
  • 2 medium navel oranges, peeled and sectioned
  • 1 teaspoon grated lemon zest
  • 3 cups water
  • 1 cinnamon stick (3 inches)
  • Vanilla ice cream

Directions

  • In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon zest until blended. Stir in the water and cinnamon stick. Bring to a boil; cook and stir for 2 minutes.
  • Reduce heat; simmer, uncovered, for 50-60 minutes or until thickened. Discard cinnamon stick. Cool. Refrigerate until chilled. Serve over ice cream.
Nutrition Facts
2 tablespoons: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

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