POACHED RHUBARB

Poached Rhubarb image

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

Ingredients

1 cup/200 grams sugar
1 vanilla bean, split and scraped
2 cups diced rhubarb (1/2-inch dice)

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