Poached Rhubarb

I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.

Ingredients

• 1 cup/200 grams sugar
• 1 vanilla bean, split and scraped
• 2 cups diced rhubarb (1/2-inch dice)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    419 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 2 grams dietary fiber; 101 grams sugars; 1 gram protein; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups (plus 1 2/3 cups syrup)

Preparation

1. Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
2. Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
3. Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

10 minutes