This is a delicious grown-up dessert. You could use cherries or berries in place of the rhubarb.
Place the wine, the 100 g (1/2 cup) caster sugar and spices in a large saucepan over medium heat. Stir until the sugar is dissolved.
Cut the rhubarb into lengths and add to the simmering cabernet syrup and move around very gently with a wooden spoon. When just tender, remove to a bowl.
Increase the heat under the cabernet syrup and simmer until thickened and reduced to 125 ml (1/2 cup).
Strain, pour over the rhubarb and allow to cool.
Meanwhile put the cream and chocolate in a saucepan over low heat. Melt the chocolate and stir to combine. (Alternatively do this in a microwave on low for a couple of minutes.) Cool but do not chill.
Gently fold the vanilla bean paste and the extra 1 tablespoon caster sugar, if desired, through the crème fraîche.
Spread a quarter of the crème fraîche mixture onto each serving dish, top with rhubarb pieces and drizzle with syrup. Top with the chocolate and serve immediately.
Wine: Serve with cabernet sauvignon of course! The chocolatey character of cabernet marries well with this dish, and the wine has enough power for its intensity of flavour.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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