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Strawberry-Rhubarb Sundaes
Source: dLife

Vanilla ice cream topped with a homemade strawberry/rhubarb sauce and pecans.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 148.4
Total Carbs 28.9 g
Dietary Fiber 5.8 g
Sugars 18.0 g
Total Fat 4.1 g
Saturated Fat 1.6 g
Unsaturated Fat 0.7 g
Potassium 212.1 mg
Protein 3.5 g
Sodium 52.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Combine the rhubarb and water in a saucepan, cover, and cook over medium heat for 5 minutes.
  2. Remove from heat, stir in dry gelatin and strawberries, and refrigerate for 10 minutes.
  3. Place 1/2 cup ice cream in a dessert dish for each serving, and drizzle about 1/3 of a cup of the rhubarb sauce over the ice cream.
  4. Top each with 1 tablespoon Cool Whip Lite and 1 teaspoon pecans before serving.

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