Rhubarb and Berry Nectar With Mint

  • Servings: 4 to 6

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  • 1/2 bunch fresh peppermint (about 1 cup loosely packed leaves)
  • 1 pound rhubarb stalks (all leaves removed and discarded), cut into 2-inch pieces
  • 1/2 cup red wine (Beaujolais or Syrah are good choices)
  • 1/2 cup cranberry juice
  • 6 ounces strawberry jam
  • 2 tablespoons sugar
  • 6 ounces blackberries, blueberries, or strawberries, washed and hulled
  • 1/2 cup sour cream
  • 4 to 6 slices brioche or pound cake, or 8 to 12 cookies

How to make this recipe

  1. Remove the stem tips with a few leaves attached from 4 to 6 of the mint sprigs, and set them aside for use as a decoration. Gather the remaining sprigs of mint into a bundle, and tie them together with kitchen twine. Place the mint in a saucepan (preferably stainless steel), and add all the remaining ingredients except the berries, sour cream, and pound cake.

  2. Bring the mixture to a boil, cover, reduce the heat to low, and cook for about 8 minutes. Add the berries, bring back to a boil, and cook, covered, for 2 minutes. The mixture should be somewhat soupy. Cool, cover, and refrigerate until serving time.

  3. For each serving, arrange about 1 cup of the rhubarb and berry mixture in a deep plate. Place 1 rounded tablespoon of sour cream in the middle. Top with one of the reserved mint sprig tips. Serve with a slice of brioche or pound cake or a few cookies.

Contributed By

466438 recipes/rhubarb-and-berry-nectar-with-mint 2013-12-06T23:44:27+00:00 Jacques Pépin summer|dinner-party|mothers-day|cocktails|desserts|4|6|basic-easy|fast|afternoon-tea jacques pepin,rhubarb and berry nectar with mint,wine with fruit,pound cake,dessert wine recipes,rhubarb-and-berry-nectar-with-mint 466438

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