Rhubarb, Rhubarb!

I rediscovered rhubarb this week.  I bought some from the market as it was bursting with freshness and a really deep red, so I thought I’d revisit this vegetable from my childhood.

I served it with yoghurt and almonds, but next time I might make into a crumble or stirred through vanilla icecream.  Double cream would also been nice, as would fresh strawberries stirred through.  You could also put in some apple, or bluberries in the saucepan or frozen berries.

Anyway, it took all of 5mins to make.   Delicious!

Poached Rhubarb

INGREDIENTS

1 bunch of rhubarb (about 400g)
1/4 cup brown sugar
Rind of half an orange
Juice of half an orange

METHOD

1. Wash stalks and cut rhubarb into 2cm lengths.  Place into a stainless steel saucepan (it will react to aluminium).

2. Sprinkle with brown sugar, rind and juice.

3. Bring to the boil, uncovered.  Turn off the heat and put the lid on the saucepan to steam through.  Leave to cool  in pan.

Serve with cream, yoghurt or vanilla icecream.

Serves 2-4

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About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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2 Responses to Rhubarb, Rhubarb!

  1. Cosmo Cooking says:

    In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight.

  2. Pingback: Rhubarb and Berry Crumble | Soul Kitchen Blog

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