Strawberry-Rhubarb Sundaes


3/4 cup dry red wine


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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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.