Poached rhubarb recipe up close decisive cravingsPoached Rhubarb

Makes 1-2 jars.

 

 

1 bunch of Rhubarb

1 cinnamon stick

1 whole star anise

1 x 3cm piece of thinly sliced ginger

½ cup of water

½ cup of caster sugar

 

Wash and chop the tops and ends of the Rhubarb – throw these away.

 

Cut the remaining Rhubarb stalks into 5-6 cm pieces.

 

Stir water, sugar, ginger, cinnamon and star anise for 2-3 minutes or until the sugar dissolves.

 

Bring to boil, then reduce the heat to low.

 

Simmer for 3 minutes or until the mixture thickens slightly.

 

Add half the Rhubarb and cook, stirring for 3 minutes until Rhubarb is tender.

 

Add Rhubarb to jars leaving about 1 cm between the brim.

 

Once all cooked turn off heat, allow to cool and pour syrup over Rhubarb in jars until covered.

 

Leave to cool then store in fridge.