RhubarbPosted on July 22, 2010
Braised Rhubarb and Tarragon
The tarragon adds just enough savory taste to make this sweet rhubarb braise into a wonderful side for pork or grilled salmon.
Serves: 6 as a side
1-1/2 pounds rhubarb, cut into ½-inch chunks
1/2 cup sugar
1/2 cup dry white wine
2 tablespoons chopped fresh tarragon
Pinch of nutmeg
2 lemon wedges
Place all ingredients except lemon into a saucepan. Bring to a boil over medium-high heat, reduce heat and simmer uncovered for 10 minutes until rhubarb is soft and tender. Remove from heat and let cool to room temperature. Serve at room temperature with a squeeze of lemon.
Post A CommentCancel Post