Recipe Rhubarb Dip with Stilton and Port
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Auteur : Caroline Mc CannInternet : https://foodlavie.com/recettes/trempette-de-rhubarbe-au-stilton-et-au-porto
INGRÉDIENTS
For the dip
PRÉPARATION
- 8 peeled red rhubarb sticks
- Lemon juice
- Granulated sugar
For the dip
- 1/2 yellow onion, finely chopped
- 30 ml (2 tbsp) Port wine
- 250 ml (1 cup) sour cream
- 125 ml (1/2 cup) full-fat yogurt
- 30 ml (2 tbsp) finely grated Stilton cheese
- 5 ml (1 tsp) buckwheat honey
- Pepper, to taste taste
PRÉPARATION
- In a small saucepan, cook the onion in the port over medium heat. Reduce completely and let cool.
- In a bowl, combine all the other dip ingredients, add the onion to the port and mix well. Set aside to cool.
- Dip the rhubarb sticks in the lemon juice, then roll them in the sugar and serve with the dip.
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