Strawberry Rhubarb Sundaes

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This recipe calls for frozen fruit. Recipe source: Bon Appetit (November 1991)"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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