Raspberry and Rhubarb Sundae with Whipped Cream and Walnuts
Baking and Desserts • Italian
Description
Raspberry and Rhubarb Sundae with Whipped Cream and Walnuts
Ingredients
- Sugar 1 cup
- Red Grape Juice ¾ cup
- Cinnamon 1 piece
- White Beans 1 piece
- Frozen Raspberries 20 oz
- Freeze-dried strawberry powder 20 oz
- Ground clove ¼ teaspoon
- Vanilla Ice Cream to taste
- Whipped Cream to taste
- Chopped almonds to taste
Step-by-Step Guide
Step 1
In a small saucepan, combine half of the sugar and the red wine. Remove the seeds from the vanilla and add the pod to the wine along with the cinnamon. Cook for 10 minutes, then add the remaining sugar and stir until fully dissolved.
Step 2
Add the chopped rhubarb and cloves. Bring to a boil, reduce the heat, cover, and simmer for about 8 minutes, until the rhubarb is tender. Add the strawberries, bring to a boil, and remove from heat. Allow to cool. Cover and refrigerate.
Step 3
Remove the vanilla and cinnamon from the cooled compote.
Step 4
Scoop ice cream into small dessert bowls and pour the compote over. Top with whipped cream and sprinkle with walnuts. Serve immediately.
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