Rhubarb and Berry Nectar With Mint

• 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

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.
2. Gather the remaining sprigs of mint into a bundle, and tie them together with kitchen twine.
3. Place the mint in a saucepan (preferably stainless steel), and add all the remaining ingredients except the berries, sour cream, and pound cake.
4. Bring the mixture to a boil, cover, reduce the heat to low, and cook for about 8 minutes.
5. Add the berries, bring back to a boil, and cook, covered, for 2 minutes.
6. The mixture should be somewhat soupy.
7. Cool, cover, and refrigerate until serving time.
8. For each serving, arrange about 1 cup of the rhubarb and berry mixture in a deep plate.
9. Place 1 rounded tablespoon of sour cream in the middle.
10. Top with one of the reserved mint sprig tips.
11. Serve with a slice of brioche or pound cake or a few cookies.

fresh peppermint, stalks, red wine, cranberry juice, strawberry jam, sugar, blackberries, sour cream, cake

Taken from www.foodandwine.com/recipes/rhubarb-and-berry-nectar-with-mint (may not work)