Sunday, 6 February 2011

Hello Springtime!

Poached Rhubarb

200g rhubarb (about 2 stalks)
juice and zest of half an orange
1/2 vanilla pod, seeds removed (or 1/2 tsp of vanilla extract)
25g soft brown sugar
25g caster sugar

Heat the oven to 300F/150c/Gas 2.

Cut the rhubarb into 1 inch/2.5cm pieces and lay in a thick ovenproof dish, make sure you choose a dish that will tightly pack the rhubarb in a single layer.

Sprinkle both sugars over the rhubarb.  Mix the orange zest, orange juice and either vanilla seeds or vanilla extract.  Pour over the sugared rhubarb, adding the leftover vanilla pod if used.

Bake in the middle of the oven for 20-25 minutes until soft to touch - remember that it will cook further when cooling.  Turn the rhubarb and leave to cool.  Will keep refrigerated in an airtight container for up to 3 days.

Will go perfectly with rice pudding, ice cream, shortbread and cream, pancakes... but this morning it goes perfectly with granola and greek yogurt.


  1. That first rhubarb is always the best. The stuff in my garden will be another month at least till we can pick it and I don't buy the forced stuff, so spring is a little way off here!

  2. wow.... that fabulous colour!... I love that you've kept them quite large too... yummy

  3. The rhubarb was bought on a whim as the local deli has a stupid 'spend more than a fiver on your card'. Quite glad they enforce it though.
    The colour is amazing, makes me happy when I open the fridge.

  4. I'm very jealous of your rhubarb, ours didn't survive the hard winter & I can't source any forced around here. I love that you've cooked it so simply, it looks absolutely delicious!

  5. Such a good idea for a breakfast topping! I'm getting bored of the same old fruit and yoghurt every morning.

  6. It sure makes getting out of bed A LOT easier!