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!
Servings: 6
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.