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.
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.
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.
In a chilled bowl, combine heavy cream, powdered sugar, and vanilla.
Whip until soft peaks form.
Keep chilled until ready to serve.
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.
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.
4 servings