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    • Poached rhubarb with pomegranate and star anise

    Poached rhubarb with pomegranate and star anise

    • Preparation time: 5 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 20 minutes, plus cooling

    Serves: 8

    Ingredients

    750g forced rhubarb, trimmed and cut into 5cm pieces
    350ml pomegranate juice
    1 pared strip orange zest
    90g caster sugar
    1 star anise

    Method

    1. Put the rhubarb in a large, wide saucepan with the pomegranate juice, orange zest, caster sugar and star anise. Bring to the boil then cover, turn down the heat and simmer for 5-6 minutes, until the rhubarb is just tender but still holding its shape. Transfer the rhubarb to a dish using a slotted spoon.

    2. Bring the juice in the pan to the boil; simmer briskly for 6-8 minutes until reduced by 2 /3, syrupy and thick. Pour the syrup and aromatics over the rhubarb; set aside to cool. Serve for breakfast with yogurt and granola, or as a pudding with ice cream or custard (or dairy-free alternatives). The rhubarb will keep in the fridge for up to 5 days. 

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

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