Strawberry-Rhubarb Sundaes

• 1 cup sugar
• 3/4 cup dry red wine or water
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 1 20-ounce bag frozen unsweetened rhubarb
• 1/4 teaspoon ground cloves
• 1 20-ounce bag frozen unsweetened strawberries
• Vanilla ice cream or frozen vanilla yogurt
• Whipped cream
• Chopped walnuts

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.

sugar, red wine, vanilla bean, cinnamon, rhubarb, ground cloves, strawberries, vanilla ice cream, cream, walnuts

Taken from www.epicurious.com/recipes/food/views/strawberry-rhubarb-sundaes-578 (may not work)