Rhubarb Poached in Jasmine Tea with Ginger

1. 1

   Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags.

2. 2

   Remove from heat.

3. 3

   Cover and let steep 15 minutes.

4. 4

   Discard tea bags.

5. 5

   Add rhubarb, sugar and ginger to tea in saucepan.

6. 6

   Stir over medium-high heat until mixture boils.

7. 7

   Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes.

8. 8

   Transfer rhubarb mixture to medium bowl.

9. 9

   Refrigerate until well chilled, about 3 hours.

10. 10

    (Can be prepared 2 days ahead.

11. 11

    Cover and keep chilled.)

12. 12

    Serve with Mascarpone Cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.