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Rhubarb-Strawberry Coulis Most people think souffles are difficult desserts that require lots of last-minute work, not so! The white sauce (made in the direction above) and coulis are a snap and both can be done a day or two ahead. To prevent skin from forming on the white sauce, put plastic wrap directly on the surface. Makes about 2-1/2 cups. |
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Ingredients: 1/2 pound (one thick, long stalk) peeled rhubarb, cut into 3/8 inch dice 1/2 pound (6 to 8 large) strawberries, coarsely chopped 1 cup sugar 1/3 cup white wine, preferably an off-dry wine such as chenin blanc or Riesling | |
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Instructions: 1. Put all ingredients in a medium saucepan. 2. Cook over medium heat until rhubarb is tender but not mushy, about 10 to 12 minutes. 3. Cool to room temperature. |
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