Ingredients
8 ounces fresh rhubarb, sliced into 1 inch pieces
2 large slices fresh ginger
1 large stalk of lemongrass, cut in half lengthwise
1 cup of sugar
1 cup of water
Instructions
- Place water, sugar, ginger, and lemongrass in saucepan and bring to a boil over high heat. Reduce heat, cover, and simmer for 20 minutes on low.
- Add rhubarb pieces and continue to simmer on low for 5 minutes, adding a bit more water if needed to cover rhubarb. I also like to gently flip the pieces to make sure they cook evenly. Remove from heat and allow to cool slightly.
- At this point, it is ready for serving if you are serving it warm, otherwise allow to cool before transferring rhubarb and liquid to jar and storing in refrigerator for up to one week.
Notes
Be very careful not to overcook the rhubarb. It will continue to soften as it cools.
You can slice this any way you prefer, just keep in mind the smaller it is cut, the shorter the cooking time will be.
Serve this poached rhubarb on top of yogurt, oatmeal, or pancakes.
Use it to make rhubarb shortcakes with whipped cream and rhubarb curd or lemon curd.
Use the flavorful simple syrup to infuse flavor into iced tea, cocktails (like my rhubarb elderflower refresher), or lemonade (like my raspberry lemonade).
Serve it on top of ice cream or frozen yogurt.
Mash it up and use it as the filling in this easy rhubarb fool recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: breakfast, dessert, rhubarb recipes
- Method: stovetop
- Cuisine: American