Rhubarb and Berry Nectar With Mint

1. 1

   Remove the stem tips with a few leaves attached from 4 to 6 of the mint sprigs, and set them aside for use as a decoration.

2. 2

   Gather the remaining sprigs of mint into a bundle, and tie them together with kitchen twine.

3. 3

   Place the mint in a saucepan (preferably stainless steel), and add all the remaining ingredients except the berries, sour cream, and pound cake.

4. 4

   Bring the mixture to a boil, cover, reduce the heat to low, and cook for about 8 minutes.

5. 5

   Add the berries, bring back to a boil, and cook, covered, for 2 minutes.

6. 6

   The mixture should be somewhat soupy.

7. 7

   Cool, cover, and refrigerate until serving time.

8. 8

   For each serving, arrange about 1 cup of the rhubarb and berry mixture in a deep plate.

9. 9

   Place 1 rounded tablespoon of sour cream in the middle.

10. 10

    Top with one of the reserved mint sprig tips.

11. 11

    Serve with a slice of brioche or pound cake or a few cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.