STRAWBERRY RHUBARB ICE CREAM SUNDAES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• 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.
• In small bowl, combine grated lemon peel and turbinado sugar. Sprinkle on clean, large wooden cutting board.
• 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.
• Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.
• Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.
• Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce. Add 2 lemon-sugar cookie wedges to each serving.