Crisp Rhubarb in a Sweet Broth

Name: Crisp Rhubarb in a Sweet Broth
Total time: 40 min
Yield: Serves 4
Ingredients: 1/2 pound rhubarb, very thinly sliced; 1/2 cup white wine; 1 cup sugar, more if needed; 1 cardamom pod, crushed in a mortar and pestle; 1 bag Earl Grey tea; 1 pint strawberries, washed, hulled and cut into wedges; Vanilla ice cream (optional)

Recipe from Anne Willan

Adapted by Amanda Hesser

Total Time: 40 minutes, plus refrigeration
Rating: 4(12)
Comments: Read comments

Featured in: The Way We Eat; Stalk of the Town

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Ingredients

Yield:Serves 4

½pound rhubarb, very thinly sliced
½cup white wine
1cup sugar, more if needed
1cardamom pod, crushed in a mortar and pestle
1bag Earl Grey tea
1pint strawberries, washed, hulled and cut into wedges
Vanilla ice cream (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Place the rhubarb in a large, heatproof bowl. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar. Turn off the heat. Add the cardamom and tea bag and infuse for 15 minutes. Return to a boil and strain over the rhubarb. Cover the bowl with plastic wrap. Let cool and then refrigerate for at least 8 hours.
Step 2
Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries. Ladle into parfait glasses or small shallow bowls. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it.

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