15 mins
Not Too Tricky
serves 12
About the recipe
Rhubarb season is one of the highlights of the year, and this is my really simple and reliable way to prep and cook this glorious vegetable.
Ingredients
2kg rhubarb
5cm piece of ginger
300g sugar
optional: 1 bunch of fresh thyme (20g)
Top Tip
SERVING SUGGESTIONS
Poached rhubarb or compote is delicious served over some overnight oats with a sprinkle of toasted seeds and coconut for a lovely breakfast.
For a great little starter or lunch, spoon some poached rhubarb over some thin slices of bresaola and top with a handful of rocket. Squeeze over a little lemon juice, drizzle with extra virgin olive oil and grate over some Parmesan then finish with a sprinkle of black pepper.
Add a spoonful of the rhubarb poaching liquor to a Champagne flute and top up with your favourite bubbly.
You could strain the poaching liquor and bottle it for a refreshing cordial.
HANDY HINT
Tweak the amount of sugar depending on the tartness of your rhubarb. If using forced rhubarb, you may find you need a little extra sweetness to balance out the acidity. Add another 50g sugar and keep tasting until it’s where you want it.
Method
- Trim and slice 2kg of rhubarb into 1cm slices then place in a large, deep pan.
- Peel and grate in a 5cm piece of ginger, then add 300g of sugar and 1 bunch of fresh thyme (20g), if using, and stir well.
- Place the pan on a medium-high heat and bring to the boil. Simmer for 12 to 15 minutes, stirring occasionally, until soft and syrupy. At this point you have perfectly poached rhubarb – you could simmer for 20 minutes more for a delicious rhubarb compote.
- Remove the pan from the heat, fish out the thyme, if using, and leave to cool.
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