Rhubarb, gently cooked in a sugar syrup, is chilled and then served cold with generous dollops of spiced whipped cream.
1/2 cup water
2 cups sugar, plus 1 teaspoon
1-1/2 pounds rhubarb, cut into 1-inch lengths
1 teaspoon vanilla
1 cup heavy cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Freshly grated nutmeg
1. In a large saucepan, combine the water and 2 cups of the sugar. Stir to partially dissolve the sugar and place over high heat. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
2. Add the rhubarb and continue to simmer for 10 to 15 minutes or until the rhubarb is tender and most of the liquid is evaporated. Stir in the vanilla and transfer to a bowl. Cover the bowl and refrigerate until thoroughly chilled.
3. Whip the cream until stiff. Blend in the remaining teaspoon sugar, the cinnamon, cloves, and nutmeg. Spoon the chilled rhubarb into stemmed goblets and top with the whipped cream.