The first time I tried poached rhubarb I was blown away with just how simple and quick it took. It quickly became part of my morning routine to add to my skyr before work- seriously it’s that easy you can make it under 10 minutes! I intentionally kept the rhubarb a bit tart- just enough to make you pucker a bit for a second followed by sweetness from the honey. I personally like the tarter flavor and enjoy this recipe because it puts the rhubarb front and center. So many times rhubarb is a supporting actor to other stars, like strawberries, but it deserves its own show occasionally!
Serve this with something creamy and a bit sweet like skyr, greek yogurt, or ice cream. It’s the perfect compliment to round out the flavor of rhubarb. And of course- feel free to add more honey (or sugar) if you prefer things on the sweeter side!
One important cooking note: Be careful about overcooking the rhubarb! It breaks down quicker than you think- the first few times I tried poaching, I found I cooked it a bit too much and so it was softer than I preferred. Err on the side of caution and watch closely after 3-4 minutes and keep the heat on low!
Ginger Honey Poached Rhubarb
- 1 pound rhubarb, sliced into 1’’ long pieces diaganolly
- 1 tbsp (21g) honey, (add another if you prefer things on the sweeter side)
- 3 tbsp (1.5 ounces) water
- generous sprinkle of kosher salt
- 1/2 tbsp freshly grated or pureed ginger, (sometimes I’ll add another 1/2 if I want this flavor to be quite strong!)
- Place everything in a medium saucepot and stir to combine. I’ve found that results are best when the rhubrab isn’t stacked on itself too much, so bigger is better here.
- Heat pot over low to medium heat until the water and honey is bubbling. Reduce to a simmer for four minutes, or until rhubarb is just tender. Serve immediately.
What to serve with?
- My favorite: plain skyr & lemon curd- see my curd recipe here.
- Vanilla ice cream
- Panna cotta