Strawberry-Rhubarb Sundaes Recipe

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Strawberry-Rhubarb Sundaes
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  1. 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.)
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.41 Kcal (998 kJ)
Calories from fat 4.05 Kcal
% Daily Value*
Total Fat 0.45g 1%
Cholesterol 1.39mg 0%
Sodium 9.57mg 0%
Potassium 424.31mg 9%
Total Carbs 51.32g 17%
Sugars 38.35g 153%
Dietary Fiber 5.67g 23%
Protein 1.53g 3%
Vitamin C 65.2mg 109%
Iron 1.4mg 8%
Calcium 305.4mg 31%
Amount Per 100 g
Calories 65.98 Kcal (276 kJ)
Calories from fat 1.12 Kcal
% Daily Value*
Total Fat 0.12g 1%
Cholesterol 0.38mg 0%
Sodium 2.65mg 0%
Potassium 117.44mg 9%
Total Carbs 14.2g 17%
Sugars 10.61g 153%
Dietary Fiber 1.57g 23%
Protein 0.42g 3%
Vitamin C 18.1mg 109%
Iron 0.4mg 8%
Calcium 84.5mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 5

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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