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

  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.
  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.
  • If local strawberries are not yet available, either omit them or substitute with another fruit.

Dining and Cooking