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Categories:
creme de cassis red wine light brown sugar cloves anise pod cinnamon lemon zest vanilla bean rhubarb vanilla ice cream
Viewed: 22 - Published at: 8 years agoIngredients
- 1 cup creme de cassis
- 1 cup dry red wine
- 1/4 cup light brown sugar
- 2 cloves
- 1 star anise pod
- 1 cinnamon stick, halved
- One 3-inch strip of lemon zest
- 1/2 vanilla bean, split
- 1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
- Vanilla ice cream, for serving
Method
- In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.
- Reduce the heat and discard the flavorings.
- Stir in the rhubarb and return to a simmer.
- Remove from the heat and let stand for 10 minutes.
- Transfer to a bowl; refrigerate until chilled.
- Spoon the soup into bowls.
- Top each with a scoop of ice cream and serve.
