Strawberry-Rhubarb Sundaes

1. 1

   Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.

2. 2

   In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.

3. 3

   Refrigerate the sauce until cool.

4. 4

   Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.

* Per serving · 4 servings · Values may vary.

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