1 - Real good right out of the gate. However, I did not measure the wine, just poured it in from the bottle, and I also left it uncovered to thicken it a bit. I will add that last bit as an option.
500g rhubarb
the juice from 1 lemon
3/4 cup white wine (regular table wine)
150g brown or golden sugar
- Chop the rhubarb in 1/4" pieces.
- Combine with the rest of the ingredients.
- Cook, covered, for 10-12 minutes. (If you find it to be too liquid, cook uncovered to help reduce the liquid until desired consistency is achieved).
- Best served when completely cooled as a topping for white cakes or custards.
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