Strawberry and Rhubarb Dessert
Peel the rhubarb, cut off the ends and chop into pieces.
Bring the wine and sugar to a boil and cook the rhubarb for about 5 minutes until soft (not soft enough to disintegrate). Drain through a sieve and collect the liquid.
Mix the cornstarch with 2 tablespoons of cold water and stir into the liquid. Bring to a boil again.
Rinse the strawberries, pat dry, cut in half and fold into the rhubarb.
Return to the sauce, heat again and then transfer to dessert bowls. Refrigerate until needed.
Serve with a scoop of ice cream, garnished with mint leaves and dusted with powdered sugar.