Rhubarb and Berry Nectar With Mint

  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)

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