Provided by Marian Burros
Categories dinner, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
- Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife. Drain immediately over nonmetallic strainer, reserving liquid. Cool rhubarb.
- Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts. Cool.
- Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 47 grams
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