Poached Rhubarb with EVOO

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.