Port-Poached Rhubarb

• 1 pound (454g) ripe rhubarb
• 1 1/2 cups (375ml) ruby port, such as Six Grapes
• 1 1/2 cups (375ml) dry red wine
• 1 1/4 cups (250g) sugar

1. Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.
2. Place in a flat-bottomed casserole.
3. Bring the port and wine to a boil in a nonreactive saucepan.
4. Ignite the winecarefullyand let it burn for 1 minute.
5. Put the lid on the pan to extinguish the flames.
6. Whisk in the sugar, stirring until it dissolves.
7. Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.
8. Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.

rhubarb, ruby port, red wine, sugar

Taken from www.epicurious.com/recipes/food/views/port-poached-rhubarb-376894 (may not work)