Perfectly Poached Rhubarb

Perfectly Poached Rhubarb Recipe

 By Jamie Oliver

So delicious and in our gardens and shops now. A simple and seasonal pudding

Ingredients

• 2 kg rhubarb
• 5 cm piece of ginger
• 300 g sugar
• 1 bunch of fresh thyme , (20g) optional

Method

1. Trim and slice 2kg of rhubarb into 1cm slices then place in a large, deep pan
2. Peel and grate in a 5cm piece of ginger, then add 300g of sugar and 1 bunch of fresh thyme (20g), if using, and stir well
3. Place the pan on a medium-high heat and bring to the boil. Simmer for 12 to 15 minutes, stirring occasionally, until soft and syrupy. At this point you have perfectly poached rhubarb – you could simmer for 20 minutes more for a delicious rhubarb compote
4. Remove the pan from the heat, fish out the thyme, if using, and leave to cool

Also enjoy with some overnight oats with a sprinkle of toasted seeds and coconut for breakfast

Add a spoonful of the rhubarb poaching liquor to a glass and top up with prosecco

Or strain the poaching liquor and bottle it for a refreshing cordial