Strawberry Rhubarb Ice Cream Sundaes

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 and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

df16bfe3-c2ec-4cf2-981c-8398ee1edbc3

Prep Time 10 min
Total Time 50 min
Servings 12

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 Pillsbury® refrigerated sugar cookies

1/2: gallon (8 cups) ice cream

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in strawberries, granulated sugar, almond extract, vanilla and lemon juice. Cook about 7 minutes or until mixture begins to thicken slightly. Remove pieces of rhubarb; discard. Pour remaining portion into blender. Cover; blend with on-and-off pulses until smooth. Set sauce aside.
3 In small bowl, combine grated lemon peel and turbinado sugar. Sprinkle on clean, large wooden cutting board.
4 Remove cookie dough from wrapper. Cut dough into 3 equal pieces. Roll each piece into a large round. Press dough rounds in lemon-sugar to coat one side. Place 2 dough rounds sugared side up on 1 cookie sheet; place third dough round sugared side up on second cookie sheet.
5 Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.
6 Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.
7 Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce. Add 2 lemon-sugar cookie wedges to each serving.