Strawberry Rhubarb Ice Cream Sundaes

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.

In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in strawberries, granulated sugar, almond extract, vanilla and lemon juice. Cook about 7 minutes or until mixture begins to thicken slightly. Remove pieces of rhubarb; discard. Pour remaining portion into blender. Cover; blend with on-and-off pulses until smooth. Set sauce aside.

In small bowl, combine grated lemon peel and turbinado sugar. Sprinkle on clean, large wooden cutting board.

Remove cookie dough from wrapper. Cut dough into 3 equal pieces. Roll each piece into a large round. Press dough rounds in lemon-sugar to coat one side. Place 2 dough rounds sugared side up on 1 cookie sheet; place third dough round sugared side up on second cookie sheet.

Bake 15 to 20 minutes or until dough is set in center. Cool rounds slightly, about 5 minutes.

Using pizza cutter, cut each round into 6 to 8 wedges. Cool completely, about 15 minutes.

Scoop ice cream evenly into 12 dessert bowls. Top each with strawberry-rhubarb sauce. Add 2 lemon-sugar cookie wedges to each serving.