Tuesday, May 4, 2010

Rhubarb poached in red wine

Ignore the strawberries.
Just focus on the beautiful ruby red tart stalks of deliciousness.

Oooh, I'm in heaven. This might be the fastest cooking-to-eating-to-posting I've done thus far, and it's so worth it: rhubarb poached in red wine, sugar, and spices. I still have the taste in my mouth... tart yet sweet, complex and rich yet light. Best of all, it's dead simple and can be cooked start to finish in about ten minutes.

Rhubarb poached in red wine
Adapted from David Lebovitz

2 C red wine (Whatever you have around, doesn't need to be fancy.)
1/2 C sugar
1 T honey
1 cinnamon stick
2 whole cloves
1 lb. (450 g) rhubarb, trimmed and rinsed

Cut rhubarb into pieces the size of carrot sticks--about 3 inches long and halved lengthwise if the stalks are thick. Combine wine, sugar, honey, and spices in a wide, deep saucepan over medium heat. When the wine is about to boil, add in half the rhubarb. Poach until tender, about 3 minutes, and remove with a slotted spoon to a small bowl. Poach the other half until tender and remove. Reduce the wine sauce over medium-high heat until about 3/4 cup liquid remains. Pour over the poached rhubarb and let sit as long as you can stand--although I won't blame you if you immediately scoop some over vanilla ice cream and devour it on the spot. Because that's precisely what I did.

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