Poaching rhubarb with sugar, lemon, and vanilla transforms tart, fibrous stalks into a sweet, lusciously silky spring dessert - effortlessly elegant and perfect spooned over yogurt, ice cream, cake, or enjoyed straight from the pan.

The poached rhubarb - and that blush, vanilla-specked syrup - are endlessly versatile.

The beauty of this colorful dish is in its simplicity - highlighting fresh produce at the peak of its season in an easy way with minimal prep.

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.

Up close shot of vanilla poached rhubarb just out of the oven. Can see the texture of the vanilla, a cinnamon stick and lemon peel; overhead shot.

Why this Recipe Works

Quick & easy. Gentle poaching rhubarb transforms this tart and fibrous veggie into a sweet flavor and silky texture.
Versatile recipe. Serve this poached rhubarb in so many sweet and savory ways or swap in other seasonal fruits, sweeteners or spices.
Minimal ingredients, maximum impact. Lemon, sugar, and vanilla - that's it.
That color. The vibrant hot pink stalks are reason enough.

Daniela Gerson's hand holding hot pink stalks of rhubarb. — Tangy sweet rhubarb and floral vanilla are very dreamy pair,

When is Rhubarb Season

Rhubarb is in peak season in California from April through June.

The arrival of rhubarb at the farmers market signals the start of spring.

Buying: Look for firm, crisp stalks with vibrant color. Thinner stalks are often sweeter, more tender and less stringy than thicker ones.

Storing: Keep unwashed rhubarb loosely wrapped in the refrigerator crisper for up to one week.

Prepping: Trim and discard the leaves before using. Rhubarb leaves contain oxalic acid and are not safe to eat.

How to Poach Rhubarb

Arrange the rhubarb in a single layer and gently poach with sugar, vanilla, lemon, and water until just tender. The stalks soften, holding their shape and vibrant color as they simmer in the fragrant syrup.

That’s it — simple and delicious.

prepped and sliced hot pink stalks of rhubarb in baking pan with vanilla; up close and overhead shot — rhubarb trimmed & sliced with vanilla bean.pre-oven

Rhubarb mixed with vanilla, water, sugar and salt, in process to be poached overhead shot. — rhubarb trimmed & sliced with vanilla bean.pre-oven

Ways to Enjoy Poached Rhubarb

Spoon it over ice cream, yogurt, rice pudding, or oatmeal. Layer it onto toast, waffles, or pancakes. Go savory and pair it with roast pork or chicken.

Eat it straight from the pan works too.

Cooks Tips

Poached rhubarb keeps well in the fridge for up to 3 days.
For the sweetest stalks, choose thin & firms ones.
Store rhubarb, unwashed and loosely wrapped, in the crisper for up to a week.
Discard those leaves! They contain a natural toxin and should not be eaten.
When possible, buy local rhubarb grown sustainably.

Overhead close-up of vibrantly pink and magenta rhubarb stalks poaching in a dark pan with vanilla beans.

Print Recipe

Poached Rhubarb

Prep Time5

Cook Time10

Total Time15

Course: Brunch, Dessert

Cuisine: Californian

Servings:

Author: Daniela Gerson

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 ends. Cut rhubarb on the diagonal into 2-inch batons.
Stir together the sugar and water in a medium saucepan. Add the split vanilla bean (scrape in some seeds), lemon juice, lemon zest, and salt. Bring to a boil, stirring until the sugar dissolves. Add the rhubarb. Reduce heat, partially cover, and simmer until the rhubarb is just tender but still holds its shape, about 7–10 minutes. Remove from heat.
Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely.

Notes

Poached rhubarb keeps well in the fridge for up to 3 days.
For the sweetest stalks, choose thin & firms ones.
Store rhubarb, unwashed and loosely wrapped, in the crisper for up to a week.
Discard those leaves! They contain a natural toxin and should not be eaten.
When possible, buy local rhubarb grown sustainably.

Did you make this recipe? Please share and tag @danielagerson! I'd love to see how you're making colorful waves in the kitchen!

More Rhubarb Recipes?

If you’re looking for more ways to bake with rhubarb, try some of my other fav rhubarb desserts. The season for this hot pink stalk is short – let’s take full advantage.

Rhubarb Galette - the classic strawberry-rhubarb pairing gets a little more flexi here with a mix of berries in this rustic free-form tart.
Rhubarb Upside-Down Cake - caramelized rhubarb baked over a warmly spiced yogurt cake for a super sexy spring dessert.
Rhubarb Tart - crisp puff pastry topped with ginger-vanilla filling, rhubarb, pistachios, and honey.
Strawberry Rhubarb Crisp - the classic sweet-tart combo topped with a crunchy, crumbly layer.
Strawberry Rhubarb Galette - the classic spring pairing gets a subtle upgrade with chopped dates in this rustic free-form tart.
Rhubarb Cake - tangy-sweet stalks baked into a vanilla-cardamom spiced almond flour and yogurt cake for a bright, naturally gluten-free dessert.

If you try this hummus recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!

Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.

Let’s make waves in the kitchen.