Rhubarb is in season, it’s growing like ever and getting so very big.
This is a new favourite recipe of rhubarb cooked with vanilla, lemon and white wine. You serve it with ice cream. I first found this recipe in ELLE mat &vin and later found it in Tina’s new book (Tina Nordström).
3-4 rhubarb stalks, 4 dl water, 3 dl sugar, one vanilla bean, grated zest of a lemon and juice of one lemon, 2 dl white wine
Chop the rhubarb into smallish oblong pieces. Then start making the syrup by measuring the water and sugar into a pan. Let come to boil and let the sugar dissolve. Cut the vanilla bean lenghtwise to let the flavours to mix in. Add the juice and lemon zest. Add the white wine. Let the syrup come to boil and cook for five minutes. This will not be a very thick or syrupy syrup.
Pour the hot syrup over the chopped rhubarb and let it cool. Refrigerate and serve with vanilla ice cream.