rhubarb-poached-in-jasmine-tea-with-ginger-103285.json

{
    "directions": [
        "Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.",
        "Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream."
    ],
    "ingredients": [
        "1 1/4 cups water",
        "3 jasmine blend tea bags",
        "2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)",
        "2 cups sugar",
        "2 tablespoons minced peeled ginger",
        "Mascarpone Cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tea",
        "Fruit",
        "Ginger",
        "Dessert",
        "Poach",
        "Spring",
        "Chill",
        "Rhubarb",
        "Fat Free",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Rhubarb Poached in Jasmine Tea with Ginger",
    "url": "http://www.epicurious.com/recipes/food/views/rhubarb-poached-in-jasmine-tea-with-ginger-103285"
}