Poached rhubarb

Poached rhubarb

By
From
Huxtabook
Makes
750 g
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
500g rhubarb, washed and cut into 3 cm batons
250g caster sugar
1 blood orange, zested and juiced

Method

  1. Bring a saucepan of water to poaching temperature (just below simmering point — there should be no movement in the water, maybe just a few bubbles on the bottom of the pan).
  2. Toss the rhubarb together in a bowl with the sugar and orange zest and juice, then transfer the whole mixture to a zip-lock bag. Remove as much air as possible from the bag before sealing it.
  3. Place the bag in the poaching water and cook for 45–50 minutes, or until the rhubarb is just tender. Remove from the water and immediately cool in an iced water bath. Refrigerate until required; the rhubarb will keep for up to 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again