Rhubarb loves rosé as much as you do.
You know that half drunk bottle of rosé lurking in your fridge? Pour it into a pot and poach some rhubarb, and then do about a million things with it. Serve it alongside panna cotta or ice cream, fix a simple dessert of rosé-poached rhubarb with mascarpone, pistachios, and pink pepper (pictured here), and use the leftover syrup to make a refreshing Rhubarb-Elderflower Spritz, just to name a few.
Makes about 1 pint
- 1 pound rhubarb
- 2 cups rosé wine (nothing fancy, but decent)
- 1 cup granulated sugar
- 1 vanilla bean, slit lengthwise and seeds scraped
- 1/4 teaspoon kosher salt
- 4 sprigs fresh tarragon
- 3 tablespoons fresh lemon juice
- Trim the tops and ends from the rhubarb and cut each stalk on a bias into 3-inch segments.
- Combine the wine, sugar, vanilla bean pod and seeds, and salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Add the rhubarb and cook until it’s exceptionally tender but still holds its shape, adjusting the heat as needed to keep the poaching liquid just below a simmer, 8 to 10 minutes. Using a slotted spoon, carefully transfer the poached rhubarb to a plate and set aside.
- Bring the poaching liquid to a boil over high heat and reduce to a syrupy consistency, 10 to 15 minutes. It’s ready when big bubbles form on the surface and a thin coating sticks to the back of a spoon.
- Remove the pan from the heat and add the tarragon. Steep for 10 minutes, then remove the tarragon. Continuing cooling the syrup to room temperature.
- Strain the syrup through a fine mesh sieve. Stir in the lemon juice, and return the rhubarb to the syrup.
Store It: The rhubarb will keep in the syrup in a covered container in the refrigerator for about 1 week.