Port Poached Rhubarb Recipes

POACHED RHUBARB

Poached Rhubarb image

Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast. Use this to make our Rhubarb Float with Buttermilk Sorbet.

Provided by Martha Stewart

Yield Makes 1 1/3 cups rhubarb and 2 cups poaching liquid

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1 vanilla bean, split, seeds scraped to loosen
Thin strips zest and juice of 1 lemon
1/4 teaspoon coarse salt
1 1/2 pounds rhubarb, trimmed and cut crosswise on the diagonal into 3/4-inch pieces (about 4 1/2 cups)

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

Poached Rhubarb image

I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the amount of sugar; it's mostly drained off.) It's a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.

Provided by Martha Rose Shulman

Categories easy, quick, jams, jellies and preserves

Time 10m

Yield 1 1/2 cups (plus 1 2/3 cups syrup)

Number Of Ingredients 3

Ingredients

1 cup/200 grams sugar
1 vanilla bean, split and scraped
2 cups diced rhubarb (1/2-inch dice)

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.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 51 grams

RUBY PORT AND RHUBARB MARINADE FOR PORK

Ruby Port and Rhubarb Marinade for Pork image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lb. rhubarb, peeled and cut into 1 inch pieces
2 cups ruby port
1 cup sugar
1 stick cinnamon
2 tablespoons minced ginger
4 pieces. star anise
2 tablespoons coriander seed
Zest of 1 orange
Salt and pepper
1/2 cup extra virgin olive oil

Steps:

Place rhubarb in a medium saucepan or low heat. Add remaining ingredients except the olive oil. Simmer on low 45 minutes or until rhubarb has completely pureed itself. Pass through a medium sieve, cool, whisk in olive oil. Brush marinade on pork chops or tenderloin just before cooking.

ROSE-POACHED RHUBARB

Rose-Poached Rhubarb image

Serve this dessert within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat. Plain yogurt and vanilla ice cream pair especially well with this subtly spiced dish, but experiment and try it with your favorite flavors.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

1 vanilla bean, halved lengthwise
1 cup granulated sugar
2 cups still rose wine
2 cinnamon sticks
1 whole star anise
12 ounces rhubarb, halved crosswise
Yogurt or ice cream, for serving

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.