poached rhubarb

peter Jackson

peter Jackson

14th December 2011
peter Jackson

poached rhubarb

Cook gently not allowing to boil around 65-70 for around an hour, where starting to go tender.


  • 10 sticks Rhubarb
  • Zest if 1 lemon using a peeler
  • 1.2 litres stock syrup
  • 120ml grenadine


Cook gently not allowing to boil around 65-70 for around an hour, where starting to go tender.
Place rhubarb in a vac pac bag with the lemon strips and 3tbp of the stock syrup grenadine mix and cook at 65oc in a water bath for 50mins
Cool down immediately
This will keep up to a week like this.

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