Poached rhubarb is simply the most delicate way you could use the pink and green stalks. Gentle simmering softens rhubarb just enough to tame its sharp tartness while preserving its bright colour, silky texture, and fresh floral flavour. The result is tender, jewel-like pieces suspended in a lightly sweet syrup that pairs beautifully with yogurt, cream, cakes, oats, or ice cream!
Ingredients:
- 500g rhubarb stocks
- 1 cup sugar
- 1 cup water
Instructions:
- Wash and slice your rhubarb.
- In a pot or saucepan bring the sugar and water to a boil, stirring to dissolve.
- Add the rhubarb, lower the heat and simmer for 2-5 minutes (you are just poaching the rhubarb, make sure not to overcook, as the rhubarb will loose is structure and turn to mush.
- Remove from heat and let it cool completely in it's syrup.
Tip: A pro tip is to add just a splash of grenadine to the poaching liquid as this will help to stain the rhubarb pink!
