| 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 |
ts |
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:
“When God ordains, He sustains.”