Strawberry-Rhubarb Sundaes

  • 1 c. sugar
  • 1 T. cornstarch
  • 1 c. water
  • 1 tsp. vanilla extract
  • 2 c. finely diced rhubarb
  • 2 c. sliced strawberries
  • Vanilla ice cream
  • Crushed graham crackers or cookies

In a medium saucepan, whisk together the sugar and cornstarch until well blended. Add the water and stir to disolve the sugar. Place the saucepan over medium heat and stir constantly until bubbling. Add the extract and mix constantly until the mixture is thickened and clear.

Add the rhubarb and continue cooking and stirring frequently until the rhubarb is softened. Add the strawberries and cook until heated through.

Remove the mixture from the stove and, using an immersion blender or a potato masher, crush the remaining pieces of fruit until a sauce is formed. Cool slightly. Serve over vanilla ice cream and sprinkle with graham cracker or cookie crumbs.

  • Yields: 4 cups sauce
  • Preparation Time: 25 minutes
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