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Poached Rhubarb
Recipe Summary
Yield: Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Ingredients
Ingredient Checklist
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)
Cook's Notes
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. Rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week.
Gallery
Poached Rhubarb
Recipe Summary
Yield: Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Gallery
Poached Rhubarb
Poached Rhubarb
Poached Rhubarb
Recipe Summary
Yield: Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Recipe Summary
Yield: Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Yield: Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Ingredients
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)
Directions
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.
Cook's Notes
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. Rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week.
Cook’s Notes
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. Rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week.
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Poached Rhubarb
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Poached Rhubarb
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
