More Great Recipes: Topping

Three Fruit Sundae Sauce

User Avatar
Member since 2010

Serves 7 cups | Prep Time 25 minutes | Cook Time 50-60 minutes


2 cups sugar
2 tablespoons cornstarch
6 cups chopped rhubarb
2 cups fresh strawberries (unsweetened)
2 medium navel oranges, peeled and sectioned
1 teaspoon grated lemon peel
3 cups water
1 cinnamon stick (3 inches)
Vanilla ice cream

In a large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel 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 the ice cream. Yield: 7 cups.

See other recipes at:

And check out:

Pairs Well With


This sauce is wonderful over ice cream, my husband likes it in a bowl with a piece of toast. It is very tasty and easy to make this time of year with all the fresh fruit in season. You may also make it using frozen rhubarb but measure while frozen and let thaw completely. Drain in a colander, but do not press out the liquid.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana