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An easy, warming dessert that brings out the sweet goodness of rhubarb.

Poached rhubarb recipe. Photography: Jana Langhorst
Serves: 6
Fresh from the garden: Lemon, rhubarb
Season: Winter/spring

This is a very basic rhubarb recipe. Once you have learnt how to cook the rhubarb so that it’s soft but not mushy – so it still holds its shape – you can experiment with different flavours in the poaching liquid, and other ingredients to serve it with: blueberries, cinnamon, ginger and apples are a few favourites.

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Pour the sugar and water into the saucepan and heat on low, stirring until all the sugar has dissolved.

  • 3. Add the lemon rind, rosewater and rhubarb, and simmer over low–medium heat for about 10 minutes, until quite tender but not mushy. Remove the lemon rind.

  • 4. Combine the yoghurt and honey in the mixing bowl.

  • 5. Transfer the rhubarb from the syrup with the slotted spoon onto a serving platter.

  • 6. Serve the rhubarb with the flavoured yoghurt drizzled over the top.

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