Strawberry Rhubarb Ice Cream Sundaes

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Strawberry Rhubarb Ice Cream Sundaes
  • Prep 10 min
  • Total 50 min
  • Servings 12
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A quick stovetop simmer of this fruity sauce makes a perfectly rosy topping for ice cream and sponge cake.
By Brooke Lark
Updated Mar 30, 2022


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use sharp kitchen scissors, rather than knives, to make quick work of cutting the rhubarb into pieces.
  • tip 2
    Make the ice cream sauce and cookies in advance then reheat in the microwave for a no-fuss dessert.


Nutrition Facts are not available for this recipe
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