Poached Rhubarb Recipes

Steps:

• 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.
• 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.
• Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.

Steps:

• Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
• Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.

Steps:

• Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.;

Steps:

• Burnt honey
• Bring honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
• Poached rhubarb
• Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
• If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
• Add rhubarb and cook until mixture just starts to bubble again; remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70-80 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container; cover and chill.
• Cake and assembly
• Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
• Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well; set batter aside.
• Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15-20 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
• Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
• Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30-35 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
• Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
• To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3-4 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead; keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead; cover and chill. Beat again briefly before using if needed.

Steps:

• Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
• Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
• Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
• In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
• Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

Steps:

• Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.
• Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.