Rhubarb Poached in Jasmine Tea with Ginger

No ratings yet

Rhubarb Poached in Jasmine Tea with Ginger

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.


  • 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
  • Mascarpone Cream


  • 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.

    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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.