Directions:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, about 10 minutes.
Serve warm or chill for future use. Can be made a day ahead. Keep refrigerated.
Serving Suggestions:
- Spoon warm over Tillamook Vanilla Bean ice cream.
- Pour over French Toast made from Pearl Bakery’s orange-anise gibassier.
- Top with slightly sweetened crème fraiche or sour cream, crème anglaise, plain yogurt, or whipped cream.
Extra Credit:
- Add fresh strawberries during cooking, then chill mixture and add fresh mint for a refreshing hint of summer.
- Simmer with pears, red wine and star anise for an exotic flavor.
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