Rhubarb Dessert with Ginger and Gin

Peel the rhubarb and cut it into pieces five centimeters long. Melt the sugar in the water and let it boil. Add rhubarb pieces, gin, the grated orange peel, nutmeg and ginger powder, make a quarter of an hour.

Lift out the rhubarb with a skimmer and arrange in a bowl.

Boil remaining liquid to 1/3 and stir to rhubarb. Chop pickled ginger as small as possible, fold in and cool.

Beat Wüthrich’s comments: The recipe originated in India. Since desserts there more than live up to their name, the amount of sugar has been reduced a little.

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