Ingredients
3/4 cup dry red wine
1/2 cup GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
1 cinnamon stick
1 20-ounce bag frozen unsweetened rhubarb
1/4 teaspoon ground cloves
1 20-ounce bag frozen unsweetened strawberries
frozen vanilla yogurt
chopped walnuts (optional)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Combine red wine and ¼ cup honey in saucepan. Add vanilla and cinnamon stick. Simmer 10 minutes. Add remaining ¼ cup honey, rhubarb, and cloves. Bring to a boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add strawberries and simmer for 3 minutes. Cool. Cover and refrigerate. (Can be prepared 3 days ahead.) Remove cinnamon stick. Scoop yogurt into sundae dishes. Top with fruit. Sprinkle with chopped walnuts and serve.
