Roasted Strawberry and Rhubarb Sundaes

  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Servings: 2-4


  • 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


  1. Preheat oven to 425°F. Line a 9-inch x 13-inch baking pan with parchment paper.
  2. To a medium mixing bowl add strawberries, rhubarb, sugar, vanilla bean and seeds, tarragon, and lemon zest. Toss to fully coat the fruit.
  3. 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.
  4. Let cool completely before assembling the sundaes (Note: if you prefer the fruit chilled, place in the refrigerator until ready for assembly).
  5. 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.

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