Gently poaching rhubarb transforms this tart, fibrous veggie into sweet, lusciously silky and decadent goodness than can be enjoyed in so very many possible ways… both sweet and savory style!
Rhubarb is one of my all time favorite seasonal ingredients! It’s sweet, tart, preciously pink and…actually a veggie! Did ya know that?!?!
I’m partial to photographing pink and purple-licious dishes, which means I use this sexy veggie as much possible during its short window! Hence my plethora of rhubarb recipes on the blog. And this vanilla poached rhubarb is by far and away the absolute easiest of ‘em all!
Why this Recipe Works
- Quickly and easily transform the odd veggie into a tart and sweet silky lusciousness!
- Multi-use recipe! Enjoy this vanilla poached rhubarb in so many different possible ways (suggestions below).
- Dish is versatile! Can swap the rhubarb for any seasonal summer fruit and add any other sweeteners or spice to the poaching liquid.
- That vibrant color! Simply wowie. Can’t get enough of it all rhubarb season long.
Tangy sweet rhubarb and floral vanilla are dreamy combo.
Redder stalks aren’t always sweeter… but they make for prettier presentations!
How to Make this Recipe
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!
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
- When possible, buy local and organic rhubarb.
- Pick thin, firm stalks cause they’re likely to be sweeter than their thicker counterparts.
- Keep unwashed rhubarb in an unsealed plasatic bag in the crisper for up to a week.
- Discard those leaves! They contain a natural toxin and should not be eaten.
- Cooled rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week.
Stoked on more rhubarb recipes? I got ya!!!
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Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
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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
- When possible, buy local and organic rhubarb.
- Pick thin, firm stalks cause they’re likely to be sweeter than their thicker counterparts.
- Keep unwashed rhubarb in an unsealed plasatic bag in the crisper for up to a week.
- Discard those leaves! They contain a natural toxin and should not be eaten.
- Cooled rhubarb and poaching liquid can be refrigerated together in an airtight container up to 1 week.
Hello!
Wow, it seems to be a blast of a recipe.
But seems to me the vanilla is missing..... 😉