The dessert course is a great opportunity to wow your guests -- take the opportunity to showcase seasonal local fruits, as in this tart rhubarb soup with fromage-blanc sorbet.
- Servings: 12
Source: Martha Stewart Weddings, Summer 2002
- 6 cups dry red wine
- 1 2/3 cups confectioners' sugar
- 3/4 teaspoon cornstarch
- 2 pounds rhubarb, trimmed and cut into 1/4-inch slices
- 1 small stalk lemongrass, split in half lengthwise and crosswise
- 6 sprigs mint
- Cheese Sorbet
In a large saucepan over medium heat, cook wine until reduced by half, about 30 minutes. In a small bowl, stir sugar and cornstarch; add to wine, and whisk to dissolve. Simmer until slightly thickened, about 3 minutes. Add rhubarb, and remove from heat.
Tie mint and lemongrass together with kitchen twine; add to rhubarb mixture. Cover and chill 2 hours, or overnight.
To serve, remove herb bundle. Ladle cold soup into bowls; place a scoop of cheese sorbet in center of each.