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How to poach rhubarb

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Use this technique to poach any soft fruit.

Ingredients

400g rhubarb, trimmed and cut into 1 inch pieces
1 tablespoon caster sugar
1 teaspoon vanilla extract

Instructions

1. Place the rhubarb and caster sugar in a saucepan. Cook over a low heat for 5 to 10 minutes or until the rhubarb is soft, but still holding its shape. Taste after five minutes and if the rhubarb is tart, add a little more sugar.  Add the vanilla extract and stir gently. Eat warm or leave to cool.

Recipe variations

– Add a teaspoon of grated ginger to the rhubarb with the caster sugar.

– Add the zest of one orange and 1 teaspoon of orange flower water to the rhubarb with the caster sugar.

– For strawberry and rhubarb compote, use 200g rhubarb and 200g hulled and halved strawberries. Add  the strawberries for the last 3 minutes of the cooking time. To make a quick strawberry and rhubarb compote, cook the fruit until it collapses completely. Place in a sterilised jar or bowl and keep covered in the fridge for up to 2 weeks.

– To make a quick rhubarb jam, cook the rhubarb recipe above until it collapses completely and is thick. Place in a sterilised jar or bowl and keep covered in the fridge for up to 2 weeks.

 

Photograph copyright foodpixies.com

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