Yield: Makes 6 servings.
Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness and add more sugar if desired. Cool, then refrigerate. When thoroughly chilled, garnish with an egg-size scoop of mascarpone or sour cream.
In this issue: Summer Off the Beaten Path
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