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Recipe Detail Page
Barbecue-Poached Rhubarb Topping
Early Summer 2013
Poaching rhubarb helps maintain its shape and slightly tart flavour. These chunky rhubarb bites take on some sweet flavour from the syrupy poaching liquid, making them a perfect dessert-topper for cakes and ice cream.Take extra care when handling the syrup on the barbecue. The results are well worth it!
Makes 8 servings
8 to 10 rhubarb stalks, about 1¼ to 1½ lbs (625 to 750 g)
3 cups (750 mL) lightly packed brown sugar
4 cups (1 L) water
3 long strips of orange peel
1 container (2 L) vanilla ice cream or 2 cups (500 mL) sweetened whipped cream
8 individual-size sponge cakes (optional)
1 Preheat barbecue to medium.
2 Slice rhubarb into 1-inch (2.5-cm) pieces.
3 Stir sugar with 4 cups (1 L) of water in a 9 x 13‑inch (3.5-L) metal or foil pan. Add orange peel. Carefully place on grill. Bring to a simmer stirring occasionally, 8 to 10 minutes. Poach rhubarb pieces in liquid for about 8 minutes or until soft but not falling apart. Using a slotted metal spoon, carefully remove rhubarb to a bowl. Let cool. Sweeten with a little of cooled poaching liquid to taste. Serve warm or at room temperature with vanilla ice cream and/or cakes.
Makes 8 servings
