This simple preparation replaces the bitterness of raw rhubarb with the musty richness of port while maintaining a special crispness in flavor. You could put this out with cheese. Or pair it with Pink Peppercorn Meringues (page 38), fresh berries, ice cream, and whipped cream for a deconstructed vacherin.

　　

Ingredients

makes about 3 cups

　　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

　　

Step 1

Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.

　　

Step 2

Bring the port and wine to a boil in a nonreactive saucepan. Ignite the wine—carefully—and let it burn for 1 minute. Put the lid on the pan to extinguish the flames. Whisk in the sugar, stirring until it dissolves. Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.

　　

Step 3

Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__