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Poached Rhubarb With Oranges & Basil Recipe

Spring rhubarb is tender enough not to need peeling, especially since the glorious pink colour is in the skin, but mid- and late-season rhubarb is often stringy and should be peeled before using.
Ingredients

Rhubarb
10 oz. rhubarb, cut into 2-1/2″ pieces*
1-1/3 cups granulated sugar

Orange Zest
Segments and juice of 3 oranges
6 basil leaves
1/2 cup granulated sugar

Yogurt
1 cup plain or vanilla yogurt, strained over 12 hours to remove excess liquid

* Spring rhubarb is tender enough not to need peeling, especially since the glorious pink colour is in the skin, but mid- and late-season rhubarb is often stringy and should be peeled before using.

Directions

Step 1: Mix rhubarb and sugar together in a pan, adding just enough water to cover. Bring to a boil, then lower heat and poach for a few minutes, taking care not to overcook: it collapses into a jam-like mass very quickly. Remove the rhubarb and reduce remaining liquid until thickened to a syrup consistency.

Step 2: In a bowl, combine orange zest, segments and juice, basil leaves and sugar; add to rhubarb syrup.

Step 3: To serve, spoon pieces of rhubarb into a bowl or individual dessert dishes, add rhubarb/orange mixture and top with yogurt.

Photographer:
©istockphoto.com/Ian Hubball
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