Ingredients
- ½ pound rhubarb, very thinly sliced
- ½ 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)
- Nutritional Information
Nutritional analysis per serving (4 servings)
9 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 0 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
- 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.
- If local strawberries are not yet available, either omit them or substitute with another fruit.
Dining and Cooking