Ingredients
- 1 pound (454g) ripe rhubarb
- 1 1/2 cups (375ml) ruby port
- such as Six Grapes
- 1 1/2 cups (375ml) dry red wine
- 1 1/4 cups (250g) sugar
Instructions
- Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.
- Place in a flat-bottomed casserole.
- Bring the port and wine to a boil in a nonreactive saucepan.
- Ignite the winecarefullyand let it burn for 1 minute.
- Put the lid on the pan to extinguish the flames.
- Whisk in the sugar, stirring until it dissolves.
- Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.
- Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.
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