Dessert Paleo Recipes Vegan

Juniper Sage Poached Rhubarb

Edward Daniel02.4K views

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.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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Prep Time: Cooking Time:
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

  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.

 

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