The Farm Table Poached Forced Rhubarb with Vanilla Yoghurt

Today the unique artistry of forcing – transplanting from the field into dark 'Forcing Sheds' where they grow quickly in search of light, to create fruit sweeter, more delicate and more vivid in colour than Rhubarb grown conventionally - is in jeopardy!

With only 12 growers remaining, we believe the best way to conserve something is to consume it! Enjoy this delicate fruit poached with vanilla yoghurt using The Farm Table Head Chef, Tom's recipe.

Difficulty:

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2-4

Poached Forced Rhubarb with Vanilla Yoghurt Image 1

Poached Forced Rhubarb with Vanilla Yoghurt Image 2

Dietry Information

Vegetarian

Related Tags

Dinner Party Dessert

Ingredients

6 stalks of English forced rhubarb
1 glass of Lyme Bay rhubarb mead
500g of caster sugar
2 star anise
1 pinch of black pepper corns
1 Little Pod vanilla pod
Vanilla yoghurt

Method

Start by washing your rhubarb, then cutting the top and the bottom from each stalk, now cut the stalks down to roughly finger length batons.

Now in a medium to large sized sauce pan pour in your rhubarb mead, sugar and spices and bring up to the boil, once the sugar has dissolved in to the syrup add your rhubarb batons and remove the pan from the heat.

Let the rhubarb sit in the warm syrup for 15 minutes or un till soft, but not falling apart.

Serve straight away, putting the rhubarb in to a bowl first with a good drizzle of the syrup and finish with a good spoon full of yoghurt.