Poached Rhubarb
40m
This recipe really highlights the natural beauty of rhubarb.
Often thought of as a fruit, Rhubarb is really an extremely aromatic vegetable. It belongs to the same family as knotweed and buckwheat and shares similar vegetal trails to both. Because of its high acidity, it is often cooked with sugar and served as a sweet component.
Poached Rhubarb can be served on its own, with some whipped cream or Greek yogurt, but also work really nice as a topping for pancakes and waffles, or a filling for different pastries. It is so versatile that it can be a component on cocktails too, so feel free to use your creativity when it comes to uses of this recipe!
Trim and cut 4 stalks of rhubarb
Add ¾ cup of white sugar to a pan with 1 cup of water
Add 1 strip of orange peel. Bring the syrup to a boil
Add the rhubarb. When the liquid returns to a boil, cover with a lid and remove it from the heat
Let it cool to room temperature for 30m, until it cooks through. Reserve the liquid. The poached rhubarb is ready
Serve it as part of a breakfast spread or with some Greek yogurt and orange zest.
Yield 400 g
Rhubarb
4 stalks
Orange
1
White Sugar
¾ cup
Water
1 cup