1 cup sliced strawberries
1 tablespoon sugar
3 tablespoons Rodney Strong Rosé
Combine all ingredients, cover and let the strawberries macerate for 20 minutes.
1-1/4 cup of heavy cream
1 cup Rodney Strong Rosé
1 lemon, juiced
1 teaspoon vanilla extract
½ cup sugar
1 tablespoon unflavored gelatin
Cut the rhubarb into 1” lengths, place in a sauce pan, add the wine, lemon juice, vanilla and sugar. Cook over medium heat, stirring often, until the rhubarb
breaks down and it is soft, add the gelatin and puree in a blender, the mixture should be tart with a touch of sweetness, cool to room temperature.
In a large bowl, whip the cream until stiff, then fold the cream into the rhubarb, spoon into dessert cups and garnish with the macerated strawberries.