A quick stovetop simmer of this fruity sauce makes a perfectly rosy topping for ice cream and sponge cake.
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.
© 2014 ®/TM General Mills All Rights Reserved