Strawberry Rhubarb Toasted Oat Sundae
With buttery toasted oats, a scoop of vanilla ice cream and a quick strawberry-rhubarb sauce, these Strawberry Rhubarb Toasted Oat Sundaes are sure to delight!
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Ingredients
- 1/4 cup butter, unsalted
- 1/4 cup brown sugar
- pinch salt
- 2 cups old fashioned large flake oats
- 1/2 cup water
- 3 cups rhubarb, chopped
- 3 cups strawberries, sliced
- 2 tbsp sugar
- 1 container vanilla ice cream or gelato
Instructions
- Heat a large, heavy-bottomed skillet (cast iron works great) to medium-high heat and add in butter, sugar, salt and oats.
- Cook, stirring often for about 5-7 minutes until the oats are well-coated and golden.
- Remove the oats from the pan into a bowl and set aside.
- In the same pan, add water, rhubarb, strawberries and sugar and bring to a boil over medium-high heat.
- Once you reach a boil, turn the pan to medium-low and simmer stirring once and a while until the rhubarb and strawberries have cooked down to a beautiful sauce, about 7-10 minutes.
- Set the strawberry-rhubarb sauce off the heat to cool.
- To assemble the sundaes, fill the bottom of a cup with oats (about a 1/4 cup of oats per cup), then drizzle in the strawberry-rhubarb compote, followed by a scoop or two of vanilla ice cream and top with more oats and strawberry-rhubarb sauce.
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