Source: dLife

Vanilla ice cream topped with a homemade strawberry/rhubarb sauce and pecans.

Servings

2 cup fresh rhubarb, diced (or frozen)
0.33 cup cold water
1 Gelatin, strawberry, sugar free, dry serving, SD
2 cup fresh sliced strawberries
3 cup 98% fat free vanilla ice cream
6 tbsp Topping, whipped, lite (like Cool Whip Lite)
2 tbsp chopped pecans

1 Combine the rhubarb and water in a saucepan, cover, and cook over medium heat for 5 minutes.
2 Remove from heat, stir in dry gelatin and strawberries, and refrigerate for 10 minutes.
3 Place 1/2 cup ice cream in a dessert dish for each serving, and drizzle about 1/3 of a cup of the rhubarb sauce over the ice cream.
4 Top each with 1 tablespoon Cool Whip Lite and 1 teaspoon pecans before serving.

This sundae is great for any summer day. The kids will love it.