- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Servings: 2-4
Ingredients
- For the Roasted Fruit:
- 6 ounces ripe strawberries, hulled & halved
- 6 ounces fresh rhubarb, cut into 1-inch pieces
- ⅓ cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds removed
- 2 sprigs fresh tarragon
- 2 teaspoons lemon zest
- For the Sundaes:
- 1 pint Ripple Vanilla Frozen Dessert
- ½ cup sliced almonds, toasted
- 2 tablespoons fresh mint leaves
Directions
- Preheat oven to 425°F. Line a 9-inch x 13-inch baking pan with parchment paper.
- To a medium mixing bowl add strawberries, rhubarb, sugar, vanilla bean and seeds, tarragon, and lemon zest. Toss to fully coat the fruit.
- Arrange fruit in an even layer on the prepared pan. Place in the oven and bake until fruit has softened and sugar has dissolved, 10-15 minutes. Remove from oven and place half of fruit mixture into a mini food processor (or a handheld immersion blender can be used) and process until smooth. Transfer to a small bowl and stir in remaining whole fruit pieces.
- Let cool completely before assembling the sundaes (Note: if you prefer the fruit chilled, place in the refrigerator until ready for assembly).
- When ready to serve, spoon some of the roasted fruit mixture into a sundae glass or bowl. Top with a few scoops of Ripple Vanilla Frozen Dessert, a sprinkling of toasted almonds, and a few mint leaves. Repeat the layering process to fill the glass or bowl. Serve immediately.
