Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.
Recipe information
Yield
Makes about 5 1/2 cups
Ingredients
1 1/4 cups water
3 jasmine blend tea bags
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
2 cups sugar
2 tablespoons minced peeled ginger
Preparation
Step 1
Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
Step 2
Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
