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Recipe for Summer Rhubarb Gratinee


12 (6-inch) pieces red rhubarb

1 cup sugar

2 cups water

1 bay leaf

5 black peppercorns

3 tablespoons butter

Whipped Cream: 

1 cup heavy cream

2 tablespoons powdered sugar

¼ teaspoon vanilla extract

Mint to garnish 

Slowly simmer rhubarb, sugar, water, peppercorns and bay leaf in a saucepot until soft, about 8 minutes. Remove the rhubarb gently from the syrup. Reduce remaining liquid over higher heat until syrupy and whisk in the butter. Strain through a fine sieve. Using a whisk in a chilled stainless steel bowl, whip the cream with the sugar and vanilla until fluffy.  (Do not overbeat the cream or it will become butter.) Refrigerate until ready to serve. Place the rhubarb in individual ramekins and top with syrup. Put ramekin under a preheated broiler for 4 to 5 minutes, until the top is golden brown. Spoon the whipped cream on top. Garnish with mint. Serves 4.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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