Strawberry Rhubarb Ice Cream Sundaes

Name: Strawberry Rhubarb Ice Cream Sundaes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 Tbsp butter; 355 milliliters granulated sugar; 2 liters 1/2 gallon ice cream; 2 Juice and grated peel of lemons; 710 milliliters cut-up (3-inch pieces) fresh rhubarb; 710 milliliters frozen strawberries; 1 roll Pillsbury® refrigerated sugar cookies; 237 milliliters turbinado sugar (raw sugar) or sparkling sugar; 1 teaspoons vanilla

Strawberry Rhubarb Ice Cream Sundaes is a gluten free and fodmap friendly dessert. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 372 calories, 4g of protein, and 11g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 50 minutes. It will be a hit at your Mother's Day event. Head to the store and pick up almond extract, roll sugar cookies, vanilla, and a few other things to make it today.

Instructions

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.

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Baking Paper

Baking Sheet

Oven

In 10-inch skillet, melt butter over medium-high heat.

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Butter

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Frying Pan

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.

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Granulated Sugar

Almond Extract

Strawberries

Lemon Juice

Rhubarb

Vanilla

Remove pieces of rhubarb; discard.

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Rhubarb

Pour remaining portion into blender. Cover; blend with on-and-off pulses until smooth. Set sauce aside.

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Sauce

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Blender

In small bowl, combine grated lemon peel and turbinado sugar.

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Turbinado Sugar

Lemon Peel

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Bowl

Sprinkle on clean, large wooden cutting board.

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Cutting Board

Remove cookie dough from wrapper.

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Cookie Dough

Cut dough into 3 equal pieces.

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Dough

Roll each piece into a large round. Press dough rounds in lemon-sugar to coat one side.

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Dough

Lemon

Sugar

Roll

Place 2 dough rounds sugared side up on 1 cookie sheet; place third dough round sugared side up on second cookie sheet.

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Dough

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Baking Sheet

Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.

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Dough

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Oven

Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.

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Pizza Cutter

Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce.

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Strawberries

Ice Cream

Rhubarb

Sauce

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Bowl

Add 2 lemon-sugar cookie wedges to each serving.

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Sugar Cookies

Lemon

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Ingredients

Servings:

0teaspoons

almond extract 1Tbsp

butter 355milliliters

granulated sugar 2liters

1/2 gallon ice cream 2

Juice and grated peel of lemons 710milliliters

cut-up (3-inch pieces) fresh rhubarb 710milliliters

frozen strawberries 1

roll Pillsbury® refrigerated sugar cookies 237milliliters

turbinado sugar (raw sugar) or sparkling sugar 1teaspoons

vanilla

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.