Rhubarb Poached In Jasmine Tea With Ginger Food

RHUBARB POACHED IN JASMINE TEA WITH GINGER

Steps:

• Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
• Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.

POACHED RHUBARB

Steps:

• Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
• Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.

JASMINE & GINGER TEA

Steps:

• Put the jasmine tea and frozen berries into a large teapot. Add the cinnamon stick, star anise, cloves, ginger and orange. Fill the teapot with up to 1 litre water.
• Let it steep for 3-4 mins, then strain into teacups to serve.

POACHED RHUBARB

Steps:

• Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
• Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
• Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.