Poached rhubarb

This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.

Learning how to make poached rhubarb is an essential skill for any cook. It's so versatile! Find out how to make and use it in your kitchen.

This Poached Rhubarb Pavlova is sweet, fluffy, and ethereal with crispy, marshmallow meringue, whipped cream, and tart poached rhubarb.

I think we have all had awful Rhubarb, either too sweet and mushy or beyond tart and stringy. I hate rhubarb cooked like that, so a few summers ago, supplied by my mothers rhubarb patch I decided to work out the best way to cook rhubarb. I wanted the fruit to retain its lovely pink colour and hold together without going stringy. I realised the most important thing was to make sure that the rhubarb is the same width, so that it cooks at the same speed. If you have some home grown variations…

Ed Smith on Instagram: "Perfectly pink poached rhubarb 💄 💖 💅🏻 Lots of ways to skin this cat. But the general message is in the reel. Fwiw, in this instance I had about 500g rhubarb. Added 150g caster sugar, 450g water, and that took a VERY gentle 8 mins or so to go from cold water to having puttered and simmered enough. Probably had 3-5 mins more off the heat before decanting. Then 24 hours steeping in the poaching liquor. I ate most of the rhubarb with my breakfast oats/yoghurt…

How to make EASY AND QUICK VEGAN GRANOLA WITH POACHED RHUBARB. Crispy and healthy, I added the poached rhubarb to this granola bowl to bring it into season, but you can replace the rhubarb with any other seasonal and local fruit if you like. CLICK to read the recipe! If you want to take beautiful food images, join my #foodphotography #rhubarb #dessert #breakfast

Lemon verbena panna cotta with poached rhubarb, sorbet and sweet toasted seeds

I hope it’s been long enough since rhubarb week that you won’t mind if I post another rhubarb recipe – because this one is really, really good. It’s from the SPQR cookbook, in which everything is fancy and inspiring and makes me want to go back to Italy, stat. I’m going to be up front...

I love pannacotta for many reasons. Not only are they are absolutely delicious, but they also couldn’t be easier to make. But best of all? They seem like they must be very tricky - making them the ideal dinner party pudding where you can really impress your guests. If you’ve never made them before, promise me you will give them a go?

The long Easter weekend is just around the corner, promising leisurely family feasts and the consumption of more chocolate than is probably wise. The weather forecast is also unusually promising, we can expect long sunny days they say, normally such a rarity when it comes to British bank holidays. W