Raspberry and rhubarb sundae with whipped cream and walnuts
4 servings
30 minutes
Raspberry and rhubarb sundae with whipped cream and walnuts is an exquisite dessert of Italian cuisine, combining the tartness of rhubarb, the sweetness of raspberries, and the richness of red wine. The history of this treat is rooted in traditional Italian fruit desserts where natural ingredients come together in harmonious flavor combinations. The delicate vanilla aroma and warm spice of cinnamon add depth to the compote, while airy whipped cream and crunchy walnuts complement the composition with textures. This dessert is suitable for both festive dinners and cozy evenings when you want to indulge in something special. Serving it with vanilla ice cream makes it particularly refreshing and refined.
1
In a small pot, mix half of the sugar and red wine. Remove the seeds from the vanilla and add the pod to the wine along with the cinnamon. Boil for 10 minutes, then add the remaining sugar and stir until fully dissolved.
- Sugar: 1 glass
- Red dry wine: 0.8 glass
- Vanilla pod: 1 piece
- Cinnamon sticks: 1 piece
- Sugar: 1 glass
2
Add chopped rhubarb and cloves. Bring to a boil, reduce heat, cover, and simmer for about 8 minutes until the rhubarb is soft. Add strawberries, bring to a boil, and remove from heat. Let cool. Cover and refrigerate.
- Frozen Rhubarb Stalks: 600 g
- Ground cloves: 0.3 teaspoon
- Frozen strawberries: 600 g
3
Remove the vanilla and cinnamon from the chilled compote.
4
Place scoops of ice cream in small bowls and pour compote over them. Garnish with whipped cream and sprinkle with nuts. Serve immediately.
- Vanilla ice cream: to taste
- Whipped cream: to taste
- Crushed walnuts: to taste