Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara.

McConnell’s marries strawberry ice cream, house made rhubarb sauce (think rhubarb pie filling) and pie crust crumbles, topped with whipped cream.

You can build the sundae in a bowl or a sundae dish, on a dessert plate or even in a large wine goblet.

You can also use the topping on puddings and yogurt.
 
 
RECIPE: PIE DOUGH CRUMBLES #1

Ingredients For The Pie Dough Crumbs

Strawberry ice cream with pie dough crumbles (photo © McConnell’s Fine Ice Creams).

Key lime ice cream on a bed of crumbles. Photo courtesy McConnell’s Fine Ice Creams.

Preparation

1. PREHEAT oven to 400°F.

2. MIX ingredients together large, moist clumps form (we tend to like them on the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly.

3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use.

If you’d like crumbles with a deeper flavor, add brown sugar.

RECIPE: PIE DOUGH CRUMBLES #2

Ingredients For The Pie Dough Crumbs

Ingredients

 
Preparation

1. SCOOP ice cream onto a plate. Top with pie crumbles.

2. ADD garnishes and serve