Strawberry Rhubarb Ice Cream Sundaes

 

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

Steps

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.