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Poached Rhubarb with Cinnamon, Mint, and Ginger
Serves 2.
Perhaps nothing signals the arrival of spring better than delicious rhubarb. The tart vegetable (yes, you read that right) that we think of as a fruit lends itself to gentle poaching to coax out its flavour. It’s just waiting to be combined with a host of herbs and aromatics to make it even more luscious.
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Ingredients
- 2 cups (500 mL) rhubarb, cut into 1 inch (2.5 cm) pieces
- 1 thumb-size piece of gingerroot, cut into 3 or 4 chunks
- 1 cinnamon stick
- Large mint sprig
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) water
- 1 Tbsp (15 mL) honey
Nutrition
Per serving:
- calories 86
- protein 2 g
-
total fat
0 g
- sat. fat 0 g
-
total carbohydrates
21 g
- sugars 15 g
- fibre 2 g
- sodium 8 mg
Directions
01
Preheat oven to 375 F (190 C).
02
In shallow 10 x 10 x 3 inch (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
03
In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
04
Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge, yogurt, and/or granola, or use as a dessert topping or cake filling.
