Transform tart and fibrous rhubarb into a sweet flavor and lusciously silky texture with gentle poaching. The pink vanilla-specked syrup and poached rhubarb can be used in so many sweet and savory ways!
Rhubarb is the transition veggie from winter to spring at the farmer’s market. Sweet and tart; technically a veggie and legally a fruit. The vibrantly colorful stalks range in color from red, hot pink and green.
Why this Recipe Works
- Quick and easy. Transform this tart and fibrous veggie into a sweet flavor and silky texture with gentle poaching.
- Multi-use recipe. Enjoy this poached rhubarb in so many possible sweet and savory ways. See suggestions below.
- Dish is versatile. Swap the rhubarb for any seasonal summer fruit and/or add other sweeteners or spices to the poaching liquid.
- That color! The vibrant hot pink stalks are reason enough for me.
How to Poach Rhubarb
Gently poach the rhubarb, arranged in a single layer, in a mixture of lemon juice, zest, vanilla bean, sugar and water over medium heat for about 8-10 minutes until tender. Enjoy with a spoon as is or see my serving suggestions below. The possibilities are endless!
rhubarb trimmed & sliced with vanilla bean.pre-oven rhubarb tossed with vanilla-sugar mixture poached rhubarb. post-oven & done.
Ways to Enjoy Poached Rhubarb
On ice cream, yogurt, rice pudding or oatmeal, on toast, waffles or pancakes, or go savory style and try it on roast pork or chicken. Straight from the pan, in its purest form simply with a spoon, works too.
Cooks Tips
- Poached rhubarb will keep in the fridge for up to 3 days.
- When possible, buy local rhubarb grown sustainably.
- For the sweetest stalks, pick the thinnest and firmest ones.
- Unwashed rhubarb will keep in an unsealed plastic bag in the crisper for up to a week.
- Discard those leaves! They contain a natural toxin and should not be eaten.
More Rhubarb Recipes?
Check out my:
- Rhubarb Upside-Down Cake
- Almond Rhubarb Cake
- Macadamia Rhubarb Bars
- Rhubarb Tart with Ginger & Pistachios
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crisp
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and share it on Instagram with the tag @DanielaGerson! You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Vanilla Poached Rhubarb
Ingredients
- 1 pound rhubarb trimmed and cut crosswise on the diagonal
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 vanilla bean, split can sub 1 tbsp of vanilla extract
- 1 lemon zest & juice
- pinch kosher salt
Instructions
- Prep the rhubarb: trim the leaves and woody stems. Cut rhubarb, on the diagonal, into 2 inch batons.
- Stir together sugar and water in a medium saucepan. Add split vanilla bean (scrape some seeds out) lemon juice + zest, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer. Sitr occasionally, until rhubarb is just tender and beginning to break down, about 7-10 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.
Notes
- Poached rhubarb and liquid will keep in an airtight container the fridge for up to 4 days.
- When possible, buy local rhubarb grown sustainably.
- For the sweetest stalks, pick the thinnest and firmest ones.
- Unwashed rhubarb will keep in an unsealed plastic bag in the crisper for up to a week.
- Discard those leaves! They contain a natural toxin and should not be eaten.
Hello!
Wow, it seems to be a blast of a recipe.
But seems to me the vanilla is missing..... 😉