Recipe - Strawberry-Rhubarb Sundaes

1 cup Sugar
Three fourths cup Dry red wine or water
1 Vanilla bean; split
lengthwise
1 Cinnamon stick
1 Bag frozen unsweetened
rhubarb; (20ounce)
One fourth teaspoon Ground cloves
1 Bag frozen unsweetened
strawberries; (20ounce)
Vanilla ice cream or frozen
vanilla
; yogurt
Whipped cream
Chopped walnuts

Combine One half 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 One half 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.

Serves 4.

Bon Appetit November 1991

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