You may of noticed that rhubarb is popping up on a lot of menus at the moment!! That’s because it’s in season and at its best right now!!
Rhubarb is a great vegetable to grow as it pretty much looks after itself and doesn’t need to be resown annually. It will just die off and lie dormant until the time comes to shoot through the ground with bright red stalks. Rhubarb can be used in so many more ways than just stewed or poached. Add it to your favourite crumble recipe, make a tart, jam, chutney or simply wash, slice and freeze for the year ahead.
This poaching method can be used for any stone fruit like apples, plums, peaches, nectarines and is a great way to lightly cook and preserve fruit that might be looking a little worse for wear. I love to serve the poached rhubarb with my morning granola, as a quick snack or dessert with yoghurt or alongside my seed sprinkle for some added crunch.
Keep fresh for up to one week in a sealed container in the fridge.
- 300g fresh rhubarb stalks, washed and cut into finger length chunks
- 1 tbsp honey
- 100ml water
- zest of 1 orange
- juice of half an orange
- 4 round slices of ginger
- 1 tsp vanilla extract
- Preheat an oven to 150°C.
- Scatter the rhubarb over a large shallow baking tray.
- In a small saucepan, combine the remaining ingredients and bring to a gentle boil.
- Once boiling, remove from the heat and pour over the rhubarb.
- Place the baking tray into the oven and allow to poach for 10 minutes or until the rhubarb has just begun to soften.
- Remove and allow to cool.
- Serve as you like or store in the fridge.