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Strawberry Rhubarb Ice Cream Sundaes
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Prep Time:
10 minutes
Total Time:
50 minutes
Whip up a luscious fruity sauce in minutes to drizzle over ice cream and cake.
Ingredients:
  • 1 tablespoon butter
  • 3 cups cut-up (3-inch pieces) fresh rhubarb
  • 3 cups frozen strawberries
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • Juice and grated peel of 2 lemons
  • 1 cup turbinado sugar (raw sugar) or sparkling sugar
  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1/2 gallon (8 cups) ice cream
Instructions:
  • Preheat oven to 350°F and prepare 2 cookie sheets with parchment paper.
  • In a 10-inch skillet, melt butter over medium-high heat. Cook rhubarb for about 5 minutes until softened. Add strawberries, granulated sugar, almond extract, vanilla, and lemon juice. Cook for another 7 minutes until slightly thickened. Remove rhubarb pieces and discard them. Blend the remaining mixture in a blender until smooth. Set sauce aside.
  • Combine zesty grated lemon peel and sweet turbinado sugar in a small bowl, then sprinkle this fragrant mixture onto a clean, spacious wooden cutting board.
  • Unwrap the cookie dough and divide it into 3 equal pieces. Roll each piece into a large round shape. Press one side of each round into the lemon-sugar mixture. Place 2 rounds, sugared side up, on one cookie sheet, and place the third round, sugared side up, on another cookie sheet.
  • Bake for 15 to 20 minutes until the center of the dough is set. Allow the rounds to cool for about 5 minutes before serving.
  • Slice each round into 6 to 8 delicious wedges using a pizza cutter. Allow to cool completely for about 15 minutes.
  • Evenly distribute a scoop of ice cream into each of the 12 dessert bowls. Top the ice cream with strawberry-rhubarb sauce and add 2 lemon-sugar cookie wedges to each serving.

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