(serves 4-6)

1 lb. rhubarb, trimmed and washed
3/4 cup sugar, more if you have a sweet tooth
sliver or two of orange peel (outer orange skin only)
1/2 cup freshly boiled water
Whipped cream and shortbread or thin ginger cookies, to serve

For the poaching liquid: chop 1/2 to 1 stalk of rhubarb, depending on size (about 1/2 cup.) Drop into a blender with 1/4 cup of sugar, a pinch of salt, the orange slivers, and a 1/2 cup of boiling water. Blend, starting slowly and increasing speed to high. Add rema...
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