Juniper Sage Poached Rhubarb

by Edward Daniel
Caption of Poached Rhubarb infused with Juniper and Sage. Image by Edward Daniel (c).

Juniper Sage Poached Rhubarb is one of my favourites – not only because of the rich pink hue that this dish has but also the way the rhubarb melts in the mouth and how the smell of the juniper and sage wafts through – giving this dish an earthy and grounding feel to it.  A really simple dinner party or even party for one recipe.

Caption of Poached Rhubarb infused with Juniper and Sage. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g rhubarb
  • 375ml white wine
  • 50g unrefined raw cane sugar
  • 4 cloves of India
  • 1 cinnamon stick
  • 5 crushed juniper berries
  • 3 sprigs of sage


  1. In a large saucepan, bring the wine and sugar to boil.
  2. Reduce heat and simmer gently for about 30 minutes. Add the cloves, cinnamon stick, juniper berries and sage. Place the glass lid on top.
  3. Add the rhubarb and simmer for about 5 minutes. Switch off the heat.  Leave overnight so that the spices and herb infuse into the rhubarb.
  4. The following day, gently remove the rhubarb and serve with its juices, discarding the spices and herb.
  5. Chill the rhubarb until ready to serve.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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