Strawberry Rhubarb Ice Cream Sundaes Recipe
A quick stovetop simmer of this fruity sauce makes a perfectly rosy topping for ice cream and sponge cake.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Cooling rack
- Ice cream scoop
- Serving bowl
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 (16.5 oz) refrigerated sugar cookie dough
- 1/2 gallon (8 cups) ice cream
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