Blogger Brooke McLay from Cheeky Kitchen turns rhubarb into a delicious ice cream sauce. Served with lemony Pillsbury sugar cookie triangles for extra sweetness.
SAVE ON THIS RECIPE!
Use sharp kitchen scissors, rather than knives, to make quick work of cutting the rhubarb into pieces.
Make the ice cream sauce and cookies in advance then reheat in the microwave for a no-fuss dessert.
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