Betty's Rhubarb Sundaes

Bettyskitchen's picture

May. 30, 2016

Betty demonstrates how to make Rhubarb Sundaes. This recipe contains directions for making Rhubarb Sauce, which can be poured over vanilla ice cream for a delicious dessert.


Finely chopped rhubarb 1 1/2 Cup (24 tbs)
Sugar 1 Cup (16 tbs)
Water 1 Cup (16 tbs)
Vanilla ice cream To Taste
Mint spring To Taste (for garnish)



In a medium-sized saucepan, combine chopped rhubarb, sugar, and water. 

Bring to a boil over medium heat. Reduce heat to low and simmer for 3 minutes, or until rhubarb is tender. 

Remove from heat and let cool to room temperature. 

Chill Rhubarb Sauce in refrigerator until ready to assemble sundaes. 


For each sundae, place scoops of vanilla ice cream in a bowl or sundae dish, as much as desired. 

Pour Rhubarb Sauce, over top of ice cream, as desired. 

Insert a sprig of mint and serve immediately. 

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 815Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 8 mg0.33%

Total Carbohydrates 209 g69.7%

Dietary Fiber 3 g12%

Sugars 202 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet