HOW TO POACH RHUBARB
Method
- Heat oven to 150C Slice the rhubarb into 2
- 5cm lengths and lay in an ovenproof dish (one that will fit the rhubarb in a fairly tight single layer)
- Scatter over the sugar
- Bake the rhubarb for 15-20 minutes, until it is almost (but not quite) cooked through
- Take the dish out of the oven, turn the rhubarb pieces and leave to cool
- The rhubarb will finish cooking as it cools
- This will keep in the fridge for up to 3 days
Comments
Rhubarb is back and getting comfortable with this technique is a great asset as you will be able to turn this into so many great dishes.
Thanks to BUTLERS BERRIES for providing the rhubarb used in the demonstration.
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