Dessert Sauce Au Vin Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Rhubarb | 2 Cup (16 tbs), finley diced | |
| Burgundy wine or dry red wine - 1/2 cup | ||
| Ginger | 1/4 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Cornstarch | 1 Teaspoon | |
| Water - as required | ||
Directions
MAKING
1) In a saucepan, sprinkle sugar over rhubarb and allow to stand for minimum 1 hour, stirring occasionally.
2) Stir in the wine, ginger, and grated peel, mix well.
3) In a small bowl, dissolve the cornstarch with a little water until smooth, then stir into the rhubarb mixture.
4) Simmer until the rhubarb is tender and the sauce is clear; then cover the pan and allow to cool.
SERVING
5) Serve the sauce over cakes, puddings, French toast, and pancakes;
Or use as rhubarb sauce.
1) In a saucepan, sprinkle sugar over rhubarb and allow to stand for minimum 1 hour, stirring occasionally.
2) Stir in the wine, ginger, and grated peel, mix well.
3) In a small bowl, dissolve the cornstarch with a little water until smooth, then stir into the rhubarb mixture.
4) Simmer until the rhubarb is tender and the sauce is clear; then cover the pan and allow to cool.
SERVING
5) Serve the sauce over cakes, puddings, French toast, and pancakes;
Or use as rhubarb sauce.
Chef
