POACHED RHUBARB
Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast. Use this to make our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Number Of Ingredients 5
Steps:
- Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
- Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.
POACHED RHUBARB
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the amount of sugar; it's mostly drained off.) It's a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, jams, jellies and preserves
Time 10m
Yield 1 1/2 cups (plus 1 2/3 cups syrup)
Number Of Ingredients 3
Steps:
- Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
- Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
- Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 51 grams
WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB
This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping
Provided by Tom Kerridge
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
- While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
Nutrition Facts : Calories 500 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
TAHINI CHIFFON CAKE WITH BURNT HONEY CREAM AND POACHED RHUBARB
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Provided by Jennifer Yee
Categories Cake Dessert Spring Cardamom Rhubarb Egg Bake Poach Mother's Day Honey Easter Wedding Sesame Vegetarian Peanut Free
Yield 6 servings
Number Of Ingredients 21
Steps:
- Burnt honey
- Bring honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
- Poached rhubarb
- Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
- If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
- Add rhubarb and cook until mixture just starts to bubble again; remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70-80 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container; cover and chill.
- Cake and assembly
- Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
- Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well; set batter aside.
- Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15-20 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
- Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
- Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30-35 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
- Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
- To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3-4 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead; keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead; cover and chill. Beat again briefly before using if needed.
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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TOP 15 RHUBARB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Author Alice JohnstonPublished Mar 6, 2023Estimated Reading Time 8 mins
- Rhubarb crumble. Kicking off with a comfort food classic, our rhubarb crumble is the ultimate pudding to share with family and friends. Indulge in this heavenly combination of sharp fruity filling with sweet crumbly topping and creamy vanilla custard.
- Rhubarb gin. With the craze for gin not showing any signs of slowing down, try our rhubarb-infused version. Pretty and refreshing, this will go down a treat on a hot day.
- Rhubarb & custard tart. Bake our eye-catching rhubarb & custard tart for a dinner party showstopper. Blitz some of the rhubarb and combine it with the custard filling for an extra flavour injection, then layer the remaining stems in neat rows.
- Rhubarb crumble muffins. Another tasty reinvention of the classic crumble comes in the form of our moreish rhubarb crumble muffins. These generously sized bakes have a beautifully moist texture from the rhubarb stalks, whilst the crunchy topping captures the essence of a crumble.
- Rhubarb & vanilla jam. Make a batch of our fabulously fruity rhubarb & vanilla jam and spread liberally on toast. This compote also works well when swirled in a creamy porridge or yogurt.
- Rhubarb & custard cake. It's only natural that the classic combination of rhubarb and custard would be reinvented in a light and fruity cake and we are so glad it was.
- Rhubarb & date chutney. Our rhubarb & date chutney delivers the perfect mix of sweet and tart. Leave this spicy spread to mature for a month to develop a full-bodied flavour.
- Rhubarb & ginger syllabub. A light and tangy syllabub is quick to whip up and even quicker to devour. Using fresh ginger in the rhubarb compote will give it a spicy kick, which works beautifully when swirled through the creamy filling.
- Russian shashlik with rhubarb sauce. As well as being a sweet sensation, rhubarb makes an excellent addition to savoury dishes. These Russian-style lamb kebabs are enhanced with a drizzle of rhubarb sauce.
- Rhubarb & ricotta bread & butter pudding. Combine rhubarb with creamy ricotta in a classic bread & butter pudding which is guaranteed to please a crowd.
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