November 09, 2016
Desserts, Freezer, Fruit,
Easy/Beginner Cooking, Quick Meals, July 4th, Labor Day, Summer, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Make it from scratch, Spices, Sugar more
Add toRecipe Book
Add toShopping List
"This recipe calls for frozen fruit.
Recipe source: Bon Appetit (November 1991)"
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.
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.
Cool; cover and refrigerate until cold (***can be prepared 3 days ahead). Remove vanilla bean and cinnamon stick.
Scoop ice cream in dishes and spoon compote over; sprinkle with chopped walnuts if desired.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...