Selected Posts
Stella ParksBest New Pastry Chef
a handful of sprinklesWhy Weight
total eclipse of the tartTotal Eclipse of the Tart
chocolate sprinklesHomemade Sprinkles
plaid tartAbout BraveTart


Lemongrass Poached Rhubarb ()

Don’t hate rhubarb. Hate ineptly prepared rhubarb. I rant a bit on that here, but you don’t need to read it to understand this: rhubarb, handled with care, is incredible. And really pretty.

This isn’t really “poaching” but the phrase “baked rhubarb” sounds misleading. It is, however, super easy.

latch top jar with red rhubarb

1 pound of rhubarb, washed and trimmed
3 stalks of lemongrass, trimmed and split
1 vanilla bean, split
1 pound of water
1 pound of sugar
1/2 tsp kosher salt

Preheat the oven to 300°

Cut the rhubarb into 1” thick chunks. Don’t get sloppy, cut each chunk into the same thickness so they’ll cook at the same rate and you won’t wind up with overcooked goop.

Put the rhubarb, lemongrass, and vanilla into a shallow baking dish (I use a 9” x 13” brownie pan). Next, put the sugar, water, and salt into a small pot and bring to a quick boil to dissolve the sugar. Pour the simple syrup over the rhubarb, cover the dish with foil, and put it in the oven.

After 30 minutes, check on the rhubarb. Lift a corner of the foil and fish out a chunk. You want it fork tender. Al dente even. How much time this takes exactly will depend on your oven. But after the thirty minute mark, check on the rhubarb often, so as not to over cook it.

When the rhubarb is tender, pull it from the oven and strain the liquid into a pot. Transfer the cooked rhubarb to a jar or other container. Take the cooking liquid, along with the lemongrass and vanilla bean, and simmer until reduced by half. Pour this reduction over the jarred rhubarb and cool to room temperature. Once cool, store refrigerated for up to a week.

The reduced cooking liquid can be churned into a sorbet, used in place of corn syrup in many recipes, or simply enjoyed as a sauce.

I’m sure you won’t need any help figuring out different ways to enjoy the rhubarb.

Fork!

« Back to the Recipe Box



Any questions?

Feb 05, 2012 ·  8:25 PM

This is amazing! I’ve never eaten Rhubarb before as it’s always been grey and soggy looking. But this looked so good I had to try it – it tastes unbelievably good! Even my fussy 14yo likes it!

Only thing I’ll change for next time – the 30 minutes was a bit too long and my rhubarb is a bit too soft.

I’m now a (good) Rhubarb convert!

 · Melinda · http://melbrennan.com

Feb 05, 2012 ·  8:45 PM

@Melinda, I’m so thrilled to hear you gave it a try and liked it, a bit too soft notwithstanding. Now you’ve got the hang of it, you’ll have the cooking time down pat next go-round. Thanks for letting me know, that totally made my day to know Team Rhubarb has another few fans.

Stella

May 22, 2013 · 12:25 AM

Just spotted rhubarb at my store today. Squealed right there in the produce section. I’ve always loved rhubarb, even in its homeliest, soggiest, greyest, uninspired manifestations, so I’m really psyched to try this.

 · Psyche1226 · 

May 22, 2013 ·  5:34 PM

Aw, yeah! It’s rhubarb time! I hope you like this version, Psyche1226.

Stella

Mar 09, 2017 ·  5:29 PM

I know this if off topic but I’m looking into starting my own weblog and was curious what all is needed to get setup?

I’m assuming having a blog like yours would cost a pretty
penny? I’m not very internet savvy so I’m not 100% positive.
Any recommendations or advice would be greatly appreciated.

Thank you

 · ig · http://onibush2.coppe.ufrj.br/index.php?option=com_k2&view=itemlist&task=user&id=442548

Mar 15, 2017 · 12:04 PM

Its not my first time to pay a quick visit this website, i am browsing
this website dailly and get good data from here all the time.

 · Augusto de Arruda Botelho · http://bit.ly/2noNb2j

Mar 23, 2017 ·  5:38 PM

Usually I do not read post on blogs, but I would like to say that
this write-up very forced me to try and do it! Your writing style has been amazed me.

Thank you, quite nice post.

 · Georges Sadala · http://georgessadalarihan.net/georges-sadala-rihan



you?
 

After clicking "preview" you must click submit to post your comment.