Rose Poached Rhubarb Recipes

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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

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.

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

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

ROSY RHUBARB DESSERT



Rosy Rhubarb Dessert image

Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 8

4 cups chopped fresh or frozen rhubarb, thawed
1 cup sugar
1/4 cup strawberry gelatin powder
1 package white cake mix (regular size)
1 cup hot water
1/2 cup choppeed sweetened shredded coconut
1/3 cup slivered almonds, toasted
6 tablespoons butter, melted

Steps:

  • Arrange rhubarb evenly in a greased 13x9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Nutrition Facts :

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