Description
Vanilla ice cream with rhubarb compote and a peanut butter cookie make the ultimate nostalgic combo.
Ingredients
Rhubarb Compote
1 cup Rhubarb
1 cup Strawberries
1–2 Tbsp Maple Syrup
Vanilla Ice Cream
Peanut Butter Cookies (sub-store bought)
1 1/2 cups Gluten-Free Flour
1 tsp Baking Powder
1/2 cup Natural Peanut Butter
1/4 cup Neutral Oil
1/2 cup Maple Syrup
1/2 tsp Vanilla
1/2 tsp Salt
Instructions
To make the rhubarb compote chop rhubarb and strawberries and add to a pot. Heat until the rhubarb has broken down completely (10-15 minutes). Stir in maple syrup.
To make the peanut butter cookies preheat the oven to 350 F.
Mix all the wet ingredients, and then add the dry. Stir until a dough is formed. Chill for 10 minutes in the freezer.
On a lined baking sheet scoop out a ball and press down with a fork. Bake for 10-12 minutes!
Serve with vanilla ice cream and a peanut butter cookie in a sundae or as an ice cream sandwich!