This elegant dessert features tender, jewel-toned rhubarb batons gently poached in a ginger-infused syrup , then served with a luscious vanilla bean whipped cream . The sweet-spicy syrup balances rhubarb's natural tartness, while the cream rounds it out with a cool, rich finish.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Ginger-Poached Rhubarb
4 stalks rhubarb (about 1 lb / 450g), trimmed and cut into 2–3 inch pieces
¾ cup granulated sugar
1 ½ cups water
1 ½ tbsp fresh ginger, thinly sliced
Zest of ½ an orange (optional, for brightness)
1 tsp vanilla extract or ½ vanilla bean, split
For the Vanilla Cream
¾ cup heavy cream, cold
1 tbsp powdered sugar
1 tsp vanilla extract or seeds from ½ vanilla bean
Optional Garnish
Toasted pistachios or almond slivers
Fresh mint leaves
Shortbread or almond biscotti
Make the Ginger Poaching Syrup
1
In a saucepan, combine water , sugar , ginger slices , orange zest (if using), and vanilla .
Bring to a simmer over medium heat, stirring until sugar dissolves.
Let it gently simmer for 3–5 minutes to infuse.
Poach the Rhubarb
2
Add rhubarb to the gently simmering syrup in a single layer (poach in batches if necessary).
Poach for 8–10 minutes , or until rhubarb is tender but still holds its shape—do not boil.
Use a slotted spoon to carefully remove the rhubarb and set aside to cool.
Simmer syrup for an additional 5–7 minutes to reduce slightly, then strain and cool.
Whip the Vanilla Cream
3
In a chilled bowl, combine heavy cream , powdered sugar , and vanilla .
Whip until soft peaks form.
Keep chilled until ready to serve.
Assemble the Dessert
4
Place a few pieces of poached rhubarb in each glass or plate.
Drizzle with some of the ginger syrup .
Top with a generous dollop of vanilla cream .
Garnish with toasted nuts , mint , or a biscuit if desired.
Tips & Variations
5
Rhubarb poaching liquid makes an excellent cocktail syrup—try it in sparkling water or gin.
Add a splash of rosé wine or elderflower cordial to the poaching syrup for a floral twist.
For a dairy-free version, use coconut cream whipped with a dash of vanilla.
Ingredients For the Ginger-Poached Rhubarb
4 stalks rhubarb (about 1 lb / 450g), trimmed and cut into 2–3 inch pieces
¾ cup granulated sugar
1 ½ cups water
1 ½ tbsp fresh ginger, thinly sliced
Zest of ½ an orange (optional, for brightness)
1 tsp vanilla extract or ½ vanilla bean, split
For the Vanilla Cream
¾ cup heavy cream, cold
1 tbsp powdered sugar
1 tsp vanilla extract or seeds from ½ vanilla bean
Optional Garnish
Toasted pistachios or almond slivers
Fresh mint leaves
Shortbread or almond biscotti
Directions Make the Ginger Poaching Syrup
1
In a saucepan, combine water , sugar , ginger slices , orange zest (if using), and vanilla .
Bring to a simmer over medium heat, stirring until sugar dissolves.
Let it gently simmer for 3–5 minutes to infuse.
Poach the Rhubarb
2
Add rhubarb to the gently simmering syrup in a single layer (poach in batches if necessary).
Poach for 8–10 minutes , or until rhubarb is tender but still holds its shape—do not boil.
Use a slotted spoon to carefully remove the rhubarb and set aside to cool.
Simmer syrup for an additional 5–7 minutes to reduce slightly, then strain and cool.
Whip the Vanilla Cream
3
In a chilled bowl, combine heavy cream , powdered sugar , and vanilla .
Whip until soft peaks form.
Keep chilled until ready to serve.
Assemble the Dessert
4
Place a few pieces of poached rhubarb in each glass or plate.
Drizzle with some of the ginger syrup .
Top with a generous dollop of vanilla cream .
Garnish with toasted nuts , mint , or a biscuit if desired.
Tips & Variations
5
Rhubarb poaching liquid makes an excellent cocktail syrup—try it in sparkling water or gin.
Add a splash of rosé wine or elderflower cordial to the poaching syrup for a floral twist.
For a dairy-free version, use coconut cream whipped with a dash of vanilla.
Ginger-Poached Rhubarb with Vanilla Cream
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