Seasonal Honey-Poached Rhubarb with Vanilla and Ginger

Method

1. Wash the rhubarb stalks and trim the ends. Cut them into uniform batons, approximately 2 to 3 inches in length.

2. In a wide, shallow saucepan or skillet, combine the honey, water, and orange zest. Split the vanilla bean lengthwise, scrape the seeds into the liquid, and add the pod as well. Slice the ginger into thin rounds and add to the pot.

3. Place the pan over medium heat and bring to a very gentle simmer, stirring occasionally until the honey has completely dissolved into the water.

4. Carefully arrange the rhubarb batons in the pan. They should ideally sit in a single layer to ensure even cooking and to keep them from breaking apart.

5. Lower the heat to the point where the liquid is barely trembling. Cover the pan and poach for 5 to 8 minutes. Check frequently; the rhubarb is done when it is tender enough to be pierced with a sharp knife but still holds its shape.

6. Remove the pan from the heat. Allow the rhubarb to cool completely in the poaching liquid; this helps the stalks absorb the syrup and keeps them plump.

7. Serve warm or chilled. For a dairy-free variation, serve with a dollop of whipped coconut cream or thick cashew yogurt instead of traditional dairy cream.

Notes

Questions