Chocolate, cabernet and rhubarb dessert

Chocolate, cabernet and rhubarb dessert

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Stuart Scott

This is a delicious grown-up dessert. You could use cherries or berries in place of the rhubarb.

Ingredients

Quantity Ingredient
500ml cabernet sauvignon
110g caster sugar, plus 1 tablespoon extra
1 small cinnamon stick
2 cloves
2 star anise
1 bunch rhubarb, washed
75ml pouring cream
75g chocolate, broken up
1 teaspoon vanilla bean paste
300g creme fraiche or light sour cream

Method

  1. Place the wine, the 110 g of caster sugar and the spices in a large saucepan over medium heat. Stir until the sugar is dissolved.
  2. Cut the rhubarb into lengths, add it to the simmering cabernet syrup and move it around very gently with a wooden spoon. When just tender, remove the rhubarb to a bowl.
  3. Increase the heat under the cabernet syrup and simmer until thickened and reduced to 125 ml. Strain, pour over the rhubarb and allow to cool.
  4. Meanwhile put the cream and chocolate in a saucepan over low heat. Melt the chocolate and stir to combine. (Alternatively do this in a microwave on Low for a couple of minutes.) Cool but do not chill.
  5. Gently fold the vanilla and the extra tablespoon of sugar, through the crème fraîche.
  6. Spread a quarter of the crème fraîche mixture onto each serving dish, top with rhubarb pieces and drizzle with some syrup. Top with the chocolate and serve immediately.

Wine

  • Serve with cabernet sauvignon of course! The chocolatey character of cabernet marries well with this dish, and the wine has enough power for its intensity of flavour.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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