ROSE-POACHED RHUBARB
Serve this dessert within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat. Plain yogurt and vanilla ice cream pair especially well with this subtly spiced dish, but experiment and try it with your favorite flavors.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.
- Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.
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
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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
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.
More about "rose poached rhubarb food"
BAKED RICOTTA WITH SPICE-POACHED RHUBARB - FOOD & WINE
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Author Molly StevensTotal Time 2 hrs
- Preheat oven to 325°F. Combine rhubarb and 1/2 cup sugar in a mixing bowl. Add lemon juice and 1/4 teaspoon salt. Toss to coat the rhubarb evenly. Arrange in a single layer in a 2-quart baking dish. Tuck star anise and cinnamon stick into the dish. Cover with aluminum foil, and roast in preheated oven until rhubarb is tender when pierced with the tip of a knife, 20 to 25 minutes. Set aside, covered, to cool. The roasted rhubarb can be refrigerated up to 2 days.
- Spoon the ricotta into a food processor fitted with the chopping blade. Add egg, honey, vanilla, lemon zest, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt. Process until very smooth, about 1 minute.
- Lightly grease a 1-quart baking dish or a 9- to 10-inch pie plate. Scrape the ricotta mixture into the baking dish, and bake at 325°F until fragrant and toasty brown around the edges, about 1 hour. (The top may puff up as it bakes, but it will settle once out of the oven.) Let stand at room temperature at least 10 minutes. Serve warm, at room temperature, or chilled, topped with rhubarb mixture. The baked ricotta keeps, tightly covered, up to 2 days in the refrigerator.
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