Serves 8

Ingredients

  • 4-5 stalks of rhubarb cut into 1cm pieces
  • ¼ cup of water
  • ½ cup white wine, such as riesling, gewurztraminer or dessert wine
  • 3 tablespoons sago
  • ½ cup sugar
  • 500g raspberries, fresh or frozen

Method
Put the rhubarb, water and wine into a pot an bring to a simmer. Add the sago, stir and reduce the heat and simmer, very gently, for 20 minutes, stirring frequently. Add the sugar and stir until dissolved. Add the raspberries. If the raspberries are frozen, heat just until they thaw, if fresh, simmer for a few minutes. Stir gently so that the raspberries don’t break up completely.

Serve warm or cold in individual bowls or one large one. On the pink spectrum, this dish is “shocking”.

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