A friend shared this recipe, which has become an all-time favorite of mine. It's so versatile—I've substituted different cookies (macaroons or chocolate chip) ice cream and chips with delicious results. —Kathy Kittell, Lenexa, Kansas
(Reader used crisp Italian macaroons instead of shortbread cookies.)
Biting into this melt-in-your-mouth treat is like having coffee and dessert together. To avoid the holiday baking crunch, you can make it ahead of time and store it in the freezer until you are ready to serve.
I have had a lifelong affinity for anything strawberry. This recipe came from a friend many years ago, but I adapted it to suit our particular tastes. It's quick and easy to prepare but is an impressive dessert to serve company. For variety, I've also used fresh peaches or nectarines.
-Claudette Mogle, Federal Way, Washington
Guest always save room for fun and frosty Watermelon Sundaes. "For recipes like this that use fresh produce, my blender is indispensable. For a switch, make the topping with cantaloupe or honeydew melon instead," Sherri suggests.
After one taste, your family will agree rhubarb never tasted so good! The sweet sauce will disappear so fast when you serve it over ice cream that you might want to keep some on hand to serve over pancakes, waffles...even French toast.
For big chocolate taste, Sue Gronholz of Beaver Dam, Wisconsin treats her family to this thick ice cream topping. "It's a snap to make the fudgy sauce," she writes. "And we like it better than the store-bought kind!"
A backyard rhubarb patch provides tangy stalks that Carol uses in the same mouthwatering way her mother did. "I can whip up the sauce for Rhubard Sundaes in just 4 minutes while the chicken is broiling." she shares.
It's fun to fix when unexpected guests drop by and also delicious served over pound cake. I freeze extra rhubarb I've picked so we can enjoy this treat anytime we like throughout the year."—Carol Bushell, Holyrood, Ontario