Perfect poached rhubarb

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The Ingredients
2 kg rhubarb
5 cm piece of ginger
300 g sugar
1 bunch of fresh thyme, (20g) optional

How to: 

Trim and slice 2kg of rhubarb into 1cm slices then place in a large, deep pan.
Peel and grate in a 5cm piece of ginger, then add 300g of sugar and 1 bunch of fresh thyme (20g), if using, and stir well.
Place the pan on medium-high heat and bring to a boil. Simmer for 12 to 15 minutes, stirring occasionally, until soft and syrupy. At this point you have perfectly poached rhubarb – you could simmer for 20 minutes more for a delicious rhubarb compote.
Remove the pan from the heat, fish out the thyme, if using, and leave to cool.

 

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