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Rose-Poached Rhubarb

Serve this dessert within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat. Plain yogurt and vanilla ice cream pair especially well with this subtly spiced dish, but experiment and try it with your favorite flavors.

  • Servings: 4

Source: Martha Stewart Living, March 2008


  • 1 vanilla bean, halved lengthwise
  • 1 cup granulated sugar
  • 2 cups still rose wine
  • 2 cinnamon sticks
  • 1 whole star anise
  • 12 ounces rhubarb, halved crosswise
  • Yogurt or ice cream, for serving


  1. Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds with your fingertips.

  2. Add wine, cinnamon, and star anise. Bring to a simmer over medium heat, stirring to dissolve sugar. Add rhubarb, and cook for 5 minutes. Remove from heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Discard vanilla pod, cinnamon, and star anise. Divide among dishes, and serve with yogurt or ice cream.

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