Crisp Rhubarb in a Sweet Broth

• 1/2 pound rhubarb, very thinly sliced
• 1/2 cup white wine
• 1 cup sugar, more if needed
• 1 cardamom pod, crushed in a mortar and pestle
• 1 bag Earl Grey tea
• 1 pint strawberries, washed, hulled and cut into wedges
• Vanilla ice cream (optional)

1. Place the rhubarb in a large, heatproof bowl.
2. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar.
3. Turn off the heat.
4. Add the cardamom and tea bag and infuse for 15 minutes.
5. Return to a boil and strain over the rhubarb.
6. Cover the bowl with plastic wrap.
7. Let cool and then refrigerate for at least 8 hours.
8. Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries.
9. Ladle into parfait glasses or small shallow bowls.
10. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it.

rhubarb, white wine, sugar, cardamom, tea, strawberries, vanilla ice cream

Taken from cooking.nytimes.com/recipes/8550 (may not work)