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.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
Step 2
Bring the port and wine to a boil in a nonreactive saucepan. Ignite the wine—carefully—and let it burn for 1 minute. Put the lid on the pan to extinguish the flames. Whisk in the sugar, stirring until it dissolves. Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.
Step 3
Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.
