|7||stalks rhubarb, rinsed and chopped|
|Pinch of salt|
|¼||cup demerara sugar|
|⅛||teaspoon ground star anise|
|½||teaspoon unflavored powdered
|6||large ripe strawberries, stemmed and chopped|
|2||tablespoons chopped candied ginger|
|⅔||cup heavy cream|
|Grated rind of ½ orange (for
|Handful fresh mint leaves (for
|Confectioners’ sugar (for sprinkling)|
1. Have on hand 4 Manhattan or martini-style footed glasses with wide openings
(8 ounce capacity each).
2. In a saucepan, combine the rhubarb, salt, demerara sugar, and star anise. Cover the pan and cook over low heat for about 6 to 8 minutes or until the rhubarb begins to steam. Remove the cover, turn the heat to medium, and continue cooking for 5 minutes so the liquid evaporates and the juices thicken.
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3. Sprinkle the gelatin into the rhubarb and stir well. Turn off the heat and add the strawberries and 1 tablespoon of the candied ginger. Stir well; cool completely.
4. In an electric mixer, beat the cream until it holds stiff peaks.
5. Spoon 1 tablespoon of strawberry-rhubarb mixture into each glass. Reserve 4 more teaspoons of rhubarb mixture for garnish.
6. Fold the remaining strawberry-rhubarb into the whipped cream until well combined. Divide the rhubarb-cream mixture among the glasses. Spoon the remaining 4 teaspoons strawberry-rhubarb mixture on top of the cream.
7. Garnish with the remaining 1 tablespoon candied ginger, orange rind, mint leaves, and confectioners’ sugar.