Strawberry-Rhubarb Sundaes Recipe - Cooking Index
Strawberry-Rhubarb Sundaes Recipe - Cooking Index
Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.
Courses: Dessert| 1 cup | 198g / 7oz | Sugar |
| 3/4 cup | 177ml | Dry red wine |
| = (or water) | ||
| 1 | Vanilla bean - split lengthwise | |
| 1 | Cinnamon stick | |
| 1 | Bag frozen unsweetened rhubarb - (20 oz) | |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1 | Bag frozen unsweetened strawberries - (20 | |
| Vanilla ice cream | ||
| = (or frozen vanilla yogurt) | ||
| Whipped cream | ||
| Chopped walnuts |
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.
This recipe yields 4 servings.
Source:
Bon Appetit, November 1991
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