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    You are here: Home / Recipes / Menu / Sweet Treats / Poached Rhubarb

    Poached Rhubarb

    May 24, 2022 · 3 Comments

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    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.

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

     

    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!

    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 tossed with vanilla-sugar mixture
    Vanilla poached rhubarb with a whole pod of vanilla in baking pan, directly off stove.
    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
    • 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 take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and awesome adventures!

    Let’s make waves in the kitchen!

    Vanilla poached rhubarb with a whole pod of vanilla in baking pan, directly off stove.
    Print Recipe

    Vanilla Poached Rhubarb

    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!
    Prep Time5 mins
    Cook Time10 mins
    Course: Brunch, Dessert
    Cuisine: Californian
    Servings: 6
    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 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.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    « Watermelon Gazpacho with Strawberries
    Baked Feta »

    Reader Interactions

    Comments

    1. Valerie says

      August 25, 2019 at 9:42 am

      Hello!
      Wow, it seems to be a blast of a recipe.
      But seems to me the vanilla is missing..... 😉

      Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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