Poached Rhubarb Recipes

POACHED RHUBARB

Steps:

• Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
• Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
• Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

POACHED RHUBARB

Steps:

• Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
• Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.

POACHED RHUBARB SAUCE WITH BLUEBERRIES OVER ORANGE SECTIONS

Steps:

• Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.;

PORT-POACHED RHUBARB

Steps:

• Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
• Bring the port and wine to a boil in a nonreactive saucepan. Ignite the wine-carefully-and let it burn for 1 minute. Put the lid on the pan to extinguish the flames. Whisk in the sugar, stirring until it dissolves. Pour over the rhubarb, cover with plastic wrap, and let cool to room temperature.
• Transfer with the poaching liquid to a plastic container and chill for at least 2 hours before serving.

ROSE-POACHED RHUBARB

Steps:

• Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.
• Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.