You are here

Dessert Sauce Au Vin

Renaissance.Chef's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Rhubarb 2 Cup (32 tbs), finely diced
  Burgundy wine/Dry red wine 1⁄2 Cup (8 tbs)
  Ginger 1⁄4 Teaspoon
  Orange peel 1 Teaspoon, grated
  Cornstarch 1 Teaspoon
  Water 1 Cup (16 tbs) (As Required)
Directions

MAKING
1) In a saucepan, sprinkle sugar over rhubarb and allow to stand for minimum 1 hour, stirring occasionally.
2) Stir in the wine, ginger, and grated peel, mix well.
3) In a small bowl, dissolve the cornstarch with a little water until smooth, then stir into the rhubarb mixture.
4) Simmer until the rhubarb is tender and the sauce is clear; then cover the pan and allow to cool.

SERVING
5) Serve the sauce over cakes, puddings, French toast, and pancakes;
Or use as rhubarb sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Gourmet
Cook Time: 
20 Minutes

Rate It

Your rating: None
4.391665
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 760 Calories from Fat 4

% Daily Value*

Total Fat 0.51 g0.78%

Saturated Fat 0.13 g0.67%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 10.5 mg0.4%

Total Carbohydrates 172 g57.2%

Dietary Fiber 5 g20%

Sugars 152.6 g

Protein 2 g4.8%

Vitamin A 5.4% Vitamin C 44%

Calcium 22% Iron 3.5%

*Based on a 2000 Calorie diet

0 Comments

Dessert Sauce Au Vin Recipe