Ingredients:
2 pounds rhubarb stalks, cut into 1/2-inch dice
1/3 cup Alexis Bailly Ratafia
1/4 cup red wine vinegar
1 cup sugar
Salt
Pimente d’espelette or cayenne pepper
Procedure:
In a medium saucepan, combine the rhubarb, Ratafia, vinegar, sugar and bring to a boil. Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderate low heat, stirring often, until the rhubarb is just tender, about 5 minutes. Season with salt and espelette (cayenne pepper) to taste. Puree in a blender for a smoother sauce or leave as it for more texture.
Note:
A wonderful condiment to serve with grilled meats and vegetables, think of it as a Minnesota Romesco.
Recipe Type: Authentic2 pounds rhubarb stalks, cut into 1/2-inch dice
1/3 cup Alexis Bailly Ratafia
1/4 cup red wine vinegar
1 cup sugar
Salt
Pimente d’espelette or cayenne pepper
Procedure:
In a medium saucepan, combine the rhubarb, Ratafia, vinegar, sugar and bring to a boil. Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderate low heat, stirring often, until the rhubarb is just tender, about 5 minutes. Season with salt and espelette (cayenne pepper) to taste. Puree in a blender for a smoother sauce or leave as it for more texture.
Note:
A wonderful condiment to serve with grilled meats and vegetables, think of it as a Minnesota Romesco.
Book: Brett Laidlaw’s cookbook, Trout Caviar, A Northern Forager.
Source: http://abvwines.com/_images/recipes.pdf