| 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.
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Nutrition (calculated from recipe ingredients)
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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