Port-Poached Rhubarb

Name: Port-Poached Rhubarb
Yield: makes about 3 cups
Ingredients: 1 pound (454g) ripe rhubarb; 1 1/2 cups (375ml) ruby port, such as Six Grapes; 1 1/2 cups (375ml) dry red wine; 1 1/4 cups (250g) sugar

December 9, 2011

This simple preparation replaces the bitterness of raw rhubarb with the musty richness of port while maintaining a special crispness in flavor. You could put this out with cheese. Or pair it with Pink Peppercorn Meringues (page 38), fresh berries, ice cream, and whipped cream for a deconstructed vacherin.

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