Recipes
Ingredients
- 1 1/2 cups water
- 1 cup sugar
- 1/2 cup dry red wine
- 1 tablespoon lemon juice
- 1/2 cinnamon stick about a 2-inch piece
- 1/2 vanilla bean split lengthwise, scrape out seeds with knife tip
- 8 ounces rhubarb cut into 1-inch pieces
- 1 pint fresh strawberries stemmed and quartered
- In a large, non-reactive saucepan combine all ingredients except the rhubarb and strawberries.
- Over moderate heat, bring the syrup to a gentle simmer and cook for 10 minutes, stirring to dissolve the sugar.
- Add the rhubarb, return to a simmer and cook for an additional 15 minutes.
- Strain syrup and discard the solids. Cool completely.
- Fold the strawberries into the rhubarb syrup and serve.
- Store unused syrup or sauce refrigerated and covered.
- Cooking Tip: Use the syrup as a dessert sauce or cocktail base.The syrup keeps refrigerated for 2 weeks.
Chef's Narrative
This rhubarb and strawberry sauce is composed of a beautiful, fuschia-colored syrup with fresh berries folded in just before serving.
Recipe Substitutions
Sliced ripe pears, prickly pear or pineapple are delicious with this syrup.
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 0mg, Potassium: 90mg, Carbohydrate: 17g, Dietary Fiber: 1g, Protein: 0g
Allergens:
None
Chef's Narrative
This rhubarb and strawberry sauce is composed of a beautiful, fuschia-colored syrup with fresh berries folded in just before serving.
Recipe Substitutions
Sliced ripe pears, prickly pear or pineapple are delicious with this syrup.
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 0mg, Potassium: 90mg, Carbohydrate: 17g, Dietary Fiber: 1g, Protein: 0g
Allergens:
None
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Ingredients
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