1 lb fresh rhubarb
1 qt water
3/4 cup sugar
One clean towel or a sheet of cheese cloth
1 orange peel
1 lemon peel
1 stick of lemon grass or 2 bags of good earl gray tea
6 oz grenadine syrup
Clean rhubarb stalk, cut away all leafy part,
chop loosely about 1/2 inch long. Combine in pot with water and sugar
and bring to a boil. Simmer for 5 minutes and then with a whisk, break
rhubarb apart. With the towel or cheese cloth, make a sachet with orange
and lemon peel, crushed lemon grass or tea bags. Let infuse in the pot
for 1/2 hour away from stove. Discard sachet and let cool. When cooled,
refrigerate overnight. Add the grenadine syrup before serving. Serve in
a bowl with a refreshing scoop of mandarine sorbet (but any flavor will
do).
