Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast.
Martha Stewart Living, March 2007
Yield Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
- 1 1/2 cups sugar
- 1 vanilla bean, split, seeds scraped to loosen
- Thin strips zest and juice of 1 lemon
- 1/4 teaspoon coarse salt
- 1 1/2 pounds rhubarb, trimmed and cut crosswise on the diagonal into 3/4-inch pieces (about 4 1/2 cups)
- Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
- Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.
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