Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest
- 3 cups roughly chopped (1-inch pieces) rhubarb, from about 6 long thin ribs (just under 1 lb)
- 3 cups roughly chopped (1-inch pieces) Braeburn apple, from 2 peeled apples
- Juice of 1 small Meyer lemon
- 1/2 cup plus 2 tablespoons pure cane sugar
- Seeds of one green cardamom pod crushed well with mortar and pestle
- 2 bags of Earl Grey tea steeped in 3/4 cup just-boiled water for 3 minutes and then cooled
- Zest of 2 Valencia oranges
- Vanilla ice cream (!)
- Produce
- Braeburn apple (1 roughly chopped 3 cups roughly chopped (1-inch pieces))
- Earl grey tea steeped (2 bags)
- Meyer lemon, Juice of small (1)
- Rhubarb (1 roughly chopped 3 cups roughly chopped (1-inch pieces))
- Valencia oranges, Zest of (2)
- Cooking & Baking
- Cane sugar, pure (5/8 cup)
- Desserts
- Vanilla ice cream (1)
- Other
- Seeds of one green cardamom pod crushed well with mortar and pestle
Preparation
Read recipe preparation on food52.com
Social Stats
42.9Rating
1-100
1-100
2Tweets
78Facebook
Likes
Likes
0StumbleUpon
Views
Views
116PinterestPins
Recipe Stats
Published April 26, 2010 (2 years ago).
9 people saved this recipe.
