April and May are tricky months when trying to stick to the philosophy of buying and eating seasonal and local fruit. Strawberries are not quite ready in the northeast and the citrus are past their prime. However, Rhubarb is available… but who really wants to eat rhubarb? I really didn’t understand this vegetable –because it is in fact a vegetable, with poisonous leaves I may add- before making this sauce. I love how by “pickling” thin slices of the stalk you maintain the bright pink/ reddish color.
For Easter I served it spooned on top of home made ricotta over toasted country bread.
- 3 stalks rhubarb, thinly sliced diagonally (about 3 cups)
- 2 cups sugar
- 2 cups water
- 1 cup white wine
- 3 crushed black pepper corns
- 1 bag earl gray tea
- 1 bag mixed berries tea
Place cut rhubarb in a deep heat resistant bowl. In a small pot bring sugar, wine, water and pepper to a boil. Remove for the heat and add tea bags, cover and allow tea to infuse the liquid for about 3 minutes covered. Remove tea bags and return pot to the heat; bring infused liquid back to a boil and carefully pour over cut rhubarb. Cover bowl with plastic wrap and let sit for about 10 minutes. Remove plastic and serve. Spoon warm over vanilla ice cream if desired.
The sauce will keep in the refrigerator for up to 2 weeks.
