Champagne Poached Rhubarb
Author: Clare Reilly
- 500 g rhubarb
- ½ cup champagne
- ¼ cup caster sugar
- Preheat oven to 180℃
- Cut rhubarb to fit across your oven tray.
- Fit rhubarb in, sprinkle caster sugar over rhubarb.
- Pour champagne over rhubarb and cover with aluminium foil.
- Bake for 1 hour
- Remove foil and bake for 30 mins.
- Enjoy hot or cold.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/champagne-poached-rhubarb/