Tuesday, 12 February 2013

Poached Rhubarb in Verjus

Poached Rhubarb in Verjus with Mascarpone Cheese

Here is an easy dessert recipe in which I braised  a bunch of rhubarb from my garden in Verjus. I usually pair it with little pots of rich mascarpone cheese and some rhubarb and apple crumble or almond biscotti

1 cup of Moana Park Verjus
2 cups of chopped rhubarb
¼ cup of granulated sugar
¼ teaspoon of vanilla essence
1 slice of fresh ginger
½ cinnamon stick


Bring all the ingredients to a gentle boil in a non reactive saucepan
(A nonreactive saucepan is one that is made from Stainless Steel, Glass, or Ceramic materials which don't react with acidic ingredients the way copper and aluminum do.)
Simmer until just tender (about 10 minutes)
Allow to cool to room temperature. Refrigerate until cold.
Pour into small bowls and arrange on a plate with a spoonful of mascarpone alongside and an almond flavoured biscotti/rhubarb and apple crumble


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