Created by ellie on November 9, 2016
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.