Strawberry-Rhubarb Sundaes – a delicious recipe with sugar, red wine, vanilla bean, cinnamon, rhubarb, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine 1/2 cup sugar and red wine in heavy medium saucepan.
2
Scrape in seeds from vanilla bean; add bean and cinnamon stick.
3
Simmer 10 minutes.
4
Add remaining 1/2 cup sugar and stir to dissolve.
5
Add rhubarb and ground cloves.
6
Bring to a boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes.
7
Add strawberries and bring to simmer.
8
Cool.
9
Cover and refrigerate until cold.
10
(Compote can be prepared 3 days ahead.)
11
Remove vanilla bean and cinnamon stick from compote.
12
Scoop ice cream into sundae dishes or bowls.
13
Spoon compote over.
14
Top each with whipped cream.
15
Sprinkle with chopped walnuts and serve sundaes immediately.
335
kcal
Calories
76
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup sugar, 3/4 cup dry red wine or water, 1 vanilla bean, split lengthwise, 1 cinnamon stick, and more.
Yes, Strawberry-Rhubarb Sundaes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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