Strawberry Rhubarb Sundaes
Recipe: #25194
November 09, 2016
Categories: Desserts, July 4th, Labor Day, Fat Free, Gluten-Free, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Spices, Sugar, more
"This recipe calls for frozen fruit. Recipe source: Bon Appetit (November 1991)"
Ingredients
Nutritional
- Serving Size: 1 (404.1 g)
- Calories 353.1
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 9.6 mg
- Total Carbohydrate - 81.5 g
- Dietary Fiber - 7.7 g
- Sugars - 66.4 g
- Protein - 2.9 g
- Calcium - 160.5 mg
- Iron - 1.2 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan combine 1/2 cup sugar and wine (or water); scrape in seeds from vanilla bean and add the bean and cinnamon stick. Simmer for 10 minutes; add remaining sugar (1/2 cup) and stir to dissolve.
Step 2
Stir in rhubarb and ground cloves; bring to a boil; reduce heat; cover and simmer until rhubarb is tender (under 10 minutes). Stir in strawberries and bring to a simmer.
Step 3
Cool; cover and refrigerate until cold (***can be prepared 3 days ahead). Remove vanilla bean and cinnamon stick.
Step 4
Scoop ice cream in dishes and spoon compote over; sprinkle with chopped walnuts if desired.
Tips
No special items needed.