Rhubarb cannot be processed raw – it is simply too hard. The trick: to steam it soft enough so that it doesn’t fall apart.
Rinse rhubarb, cut into finger-thick slices. Do not peel, otherwise the beautiful red color will be lost. Heat sugar with water. Put in the rhubarb pieces, bring to a boil once and then cool, set aside to cool. Fill with ice-cold rose and sparkling wine.
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