Juniper Sage Poached Rhubarb

by Edward Daniel 16 December 2019

written by Edward Daniel 16 December 2019

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.

Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

In a large saucepan, bring the wine and sugar to boil.
Reduce heat and simmer gently for about 30 minutes. Add the cloves, cinnamon stick, juniper berries and sage. Place the glass lid on top.
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.
The following day, gently remove the rhubarb and serve with its juices, discarding the spices and herb.
Chill the rhubarb until ready to serve.

Notes

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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