Home
Blog
Poached Rhubarb with EVOO

Poached Rhubarb with EVOO

Ingredients

200g Caster sugar
200ml Water
1 Thumb ginger, grated
2 Orange peels
8 Cardamom pods
1 Star anise
1 tsp Vanilla paste
400g Rhubarb
Crème fraîche, to serve
50g Hazelnuts, to serve
Extra virgin olive oil, to serve

Shop the blog

Tuscan Extra Rare Olive Oil

Poached rhubarb sits on a bed of tangy crème fraîche, complete with a gently spiced syrup and topped with a drizzle of olive oil for a beautifully balanced bowl.

Be tickled pink by this by this Valentine's Day inspired dessert. Rhubarb, poached and served simply, is hard to beat. With crème fraîche, toasted hazelnuts and olive oil, it becomes something quietly special. This dessert can be made ahead of time and sits happily in the fridge for 1-2 days, giving you more quality time with your loved one.

Here's the method:

Feeds 4

Heat the oven to 180C.
Tip the hazelnuts onto a small baking tray and roast for 10 minutes until golden. Allow to cool and roughly chop.
Add the sugar, water, ginger, orange peel, cardamom pods, star anise and vanilla paste to a medium pot and set over a medium heat.
Bring to a gentle simmer and stir to dissolve the sugar.
Chop the rhubarb into thick batons. Submerge in the hot poaching liquid, adding a splash more water if needed to cover.
Turn off the heat and allow the rhubarb to poach gently until just tender, about 15 minutes.
Carefully remove the rhubarb, strain the liquid and bring to a rapid boil until reduced to a syrup.
Serve the rhubarb with crème fraîche, a drizzle of syrup, chopped hazelnuts, and finish with olive oil.

Make it your own

This dish is easily replicable with other fruits that poach well, like rhubarb, apricots, and plums. Pick whatever is in season, adjust the spices to suit your fruit, and go back to the recipe all year round.

Shop the blog

Tuscan Extra Rare Olive Oil

You may also like...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients. This is a recipe from Julienne Bruno, using their silky crematta, and burrella. Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together. Give this star of the show the treatment it deserves, and...

Squash, olive oil, & fig cake

Late summer flavours roll into the early autumn harvest with this gorgeous cake to mark the change in seasons. Having friends around now that the summer holidays have ended? This is the perfect statement dessert to close out a meal together as the warmer days get a bit of chill. This recipe comes to us from Chiara Tomasoni, a MasterChef finalist, chef tutor, and sous-chef based at River Cottage in Devon. She's well respected for her sustainable, farm-to-table style and her commitment to using...