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Rhubarb – red wine sauce

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Ingredients for 4 servings:

  • 250 ml red wine
  • 3 tbsp jelly (red currant)
  • 1 tbsp cornstarch
  • 125 ml water
  • 250 g rhubarb, young, red (do not peel)
  • 1 tbsp red wine or water
  • Salt
  • pepper, black
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

… no hollandaise with asparagus

Bring the red wine, water, and blackcurrant jelly to a boil. Add the jelly and stir until smooth. Stir the cornstarch with 1 tablespoon of red wine (or water) until smooth, then add it to the sauce and bring back to a boil. Season with salt and pepper and a pinch of sugar. Add the washed and finely chopped rhubarb to the sauce and cook until soft for about 2-3 minutes. Serve hot with asparagus.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rhubarb – red wine sauce