Port-Poached Rhubarb

1. 1

   Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.

2. 2

   Place in a flat-bottomed casserole.

3. 3

   Bring the port and wine to a boil in a nonreactive saucepan.

4. 4

   Ignite the winecarefullyand let it burn for 1 minute.

5. 5

   Put the lid on the pan to extinguish the flames.

6. 6

   Whisk in the sugar, stirring until it dissolves.

7. 7

   Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.

8. 8

   Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.