Strawberry – Rhubarb – Grits
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g rhubarb
- 500 g strawberries
- 2 tablespoon jelly (black currant jelly)
- 4 tablespoon wine, red
- 2 tablespoon cornstarch
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb and strawberries. Peel off the rhubarb, then cut into pieces. Halve the large strawberries.
- Melt the currant jelly in a saucepan. Add the rhubarb, half of the strawberries, sugar and 1 tablespoon of red wine. Cover and simmer.
- When the rhubarb is soft, stir the starch with 3 tablespoons of red wine until smooth, add to the fruit and bring to the boil again. Add the remaining strawberries and chill the grits.
- Vanilla sauce tastes good with it.
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