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

    Vanilla 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
    • 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 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

    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

    Hi, I'm Daniela!
                              • I'M AN ORIGINAL •
    In the food photography & styling world, I do both.
    I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I’m not trained in a particular photographic or food style; I’ve arrived at my own. It’s why I’m unique.
    I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography.
    Welcome to Waves in the Kitchen! I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude.
    Learn More About Me

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