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CATEGORY CUISINE TAG YIELD
Grains, Dairy November 19 1 Servings

INGREDIENTS

1 c Sugar
3/4 c Dry red wine or water
1 Vanilla bean, split
lengthwise
1 Cinnamon stick
1 Bag frozen unsweetened
rhubarb 20-ounce
1/4 t Ground cloves
1 Bag frozen unsweetened
strawberries 20-ounce
Vanilla ice cream or frozen
vanilla
yogurt
Whipped cream
Chopped walnuts

INSTRUCTIONS

Combine 1/2 cup sugar and red wine in heavy medium saucepan. Scrape in
seeds from vanilla bean; add bean and cinnamon stick. Simmer 10
minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add  rhubarb
and ground cloves. Bring to a boil, reduce heat, cover and  simmer
until rhubarb is tender, about 8 minutes. Add strawberries and  bring
to simmer. Cool. Cover and refrigerate until cold. (Compote can  be
prepared 3 days ahead.)  Remove vanilla bean and cinnamon stick from
compote. Scoop ice cream  into sundae dishes or bowls. Spoon compote
over. Top each with  whipped cream. Sprinkle with chopped walnuts and
serve sundaes  immediately.  Serves 4.  Bon Appetit November 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2025
Calories From Fat: 452
Total Fat: 50.6g
Cholesterol: 191.2mg
Sodium: 503.9mg
Potassium: 2634.5mg
Carbohydrates: 376.1g
Fiber: 20.6g
Sugar: 341.1g
Protein: 32.4g


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