Strawberry Peach Sundaes

Raspberry Rhubarb Sauce:
In large microwaveable bowl, toss together chopped rhubarb, raspberries and granulated sugar; cover and microwave at high for 10 minutes or until rhubarb is tender but chunky. (Or combine in saucepan and bring to boil; simmer over medium heat for 15 minutes.) Let cool.

Meanwhile, in small toast almonds over medium heat until lightly browned, about 5 minutes. Set aside.

Place 1 scoop of the frozen yogurt in each of 4 dishes or glasses; top with half of the rhubarb sauce. Repeat layers. Sprinkle with almonds.

VARIATION:

Strawberry Peach Sundaes

Omit Raspberry Rhubarb Sauce and almonds.

In saucepan, combine 2 cups (500 mL) sliced peeled peaches or nectarines, 1/4 cup(50 mL) granulated sugar and pinch cinnamon; bring to boil over medium heat. Reduce heat to a simmer, stirring gently once or twice, until peaches are tender, about 10 minutes. Add 1 cup (250 mL) sliced strawberries; let cool.

In 4 glasses or bowls, alternatively layer sauce and frozen yogurt.

Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries or raspberries.

Strawberry Peach Sauce:
2 cups peeled peaches or nectarines
¼ cup granulated sugar
Pinch cinnamon
1 cup sliced strawberries
4 whole strawberries, for garnish

In saucepan, combine 2 cups (500mL) sliced peeled peaches or nectarines, ¼ cup (50mL) granulated sugar and pinch cinnamon; bring to a boil over medium heat. Reduce heat and simmer, stirring gently once or twice, until peaches are tender, about 10 minutes.

Add 1 cup (250 mL) sliced strawberries; let cool. In 4 glasses or bowls, alternately layer sauce and frozen yogurt.

Garnish with 4 whole strawberries or go crazy and replace strawberries with blackberries, blueberries or raspberries.