Recipes Rhubarb and Berry Nectar With Mint Be the first to rate & review! Plus: More Dessert Recipes and Tips By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 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 Directions 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. 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. 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. Rate it Print