Rhubarb Poached in Jasmine Tea with Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream. Ingredients:
1 1/4 cups water |
3 jasmine blend tea bags |
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed) |
2 cups sugar |
2 tablespoons minced peeled ginger |
mascarpone cream |
Directions:
1. Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
2. Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
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