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Poached rhubarb with pomegranate and star anise
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750g forced rhubarb, trimmed and cut into 5cm pieces
350ml pomegranate juice
1 pared strip orange zest
90g caster sugar
1 star anise
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.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.