Poached Rhubarb with Grenadine and Cardamom
Tart stalks of rhubarb are delicious poached with sugar for a spring-summer dessert. A splash of grenadine deepens the colour while cardamom adds a hint of the exotic for a twist on a classic. Serve with silky homemade custard and enjoy in the garden.
Serves: 4
Prep Time: 5 minutes
Cooking Time: 5 minutes
Spiced Poached Pears:
Ingredients:
- 400g young rhubarb stalks
- 250g caster sugar
- 250ml water
- 2 tbsp grenadine
- 6 whole cardamom pods
- 1 tbsp pistachios, finely chopped
Method
- Cut the rhubarb into 5-10cm long batons.
- Place the caster sugar and water into a frying pan and heat until the sugar dissolves.
- Add the grenadine, cardamom pods and rhubarb batons and cook for 1 minute.
- Remove from the heat and allow to cool. The rhubarb will continue to cook in the syrup.
- When cool, remove the rhubarb from the poaching syrup and serve with finely chopped pistachios.
Tips:
- Removing the pan from the heat after 1 minute ensures that the batons of rhubarb retain their shape. However, if they overcook and turn to pulp just swirl through cooled custard to make rhubarb fool and decorate with pistachios.
- Omit the grenadine and serve the poached batons with pan fried mackerel fillets for a savoury twist.
