I have been eagerly awaiting the arrival of rhubarb at my local grocery store. I asked about it a couple weeks ago, and the man in the produce section pointed me in the direction of a pitiful pile of rhubarb that looked like it had been sitting there since last spring. I was so disappointed. But, I am happy to report that as of last week, the rhubarb is now beautiful and plentiful. The first thing I made was this simple rhubarb sauce. It is made by cooking rhubarb with sugar until it begins to fall apart. It is then mixed with strawberry jam and a tiny bit of cinnamon (only 4 ingredients!). It is absolutely perfect poured over ice cream. The sweet and tart flavors of the rhubarb sauce pair nicely with vanilla ice cream, but you can use any flavor of ice cream or frozen yogurt that you’d like (strawberry or coconut would both be great). I love nuts with my ice cream, so I made candied almonds to sprinkle on the top of our sundaes. Feel free to skip the almonds if that’s not your thing. These sundaes are great either way and they’re the ideal light spring or summer dessert.
- 1 pound fresh rhubarb cut into 1-inch pieces
- cup scant 1/3 granulated sugar
- 3 tablespoons strawberry jam or preserves
- 1/8 teaspoon ground cinnamon
- 1 quart ice cream or frozen yogurt (I used vanilla but you can use any flavor you like)
Candied almonds (optional):
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 3/4 cup sliced almonds
For the rhubarb sauce:
In a medium saucepan, combine the rhubarb and sugar. Bring to a boil then reduce heat to low. Cook partially covered, stirring occasionally, until tender, about 10 minutes. Remove from the heat and stir in strawberry jam and cinnamon. Allow to cool to room temperature and then serve or refrigerate.
For the candied almonds:
Preheat oven to 350°F.
In a small saucepan or skillet, stir the water and sugar and heat until boiling. Remove from the heat and stir in the almonds, coating them thoroughly with the syrup.
Spread the almonds on a non-stick baking sheet or a baking sheet lined with a silicone liner. Bake for 15 minutes, until the almonds are light golden brown, stirring occasionally. Remove from the oven and cool before topping the sundaes.