Poached Rhubarb in Blood Orange Juice with Vanilla & EVOO
This elegant, gently poached rhubarb is a celebration of early autumn produce — all tart blush tones and citrusy warmth. The blood orange juice gives it a fragrant depth, while a splash of Goldi Extra Virgin Olive Oil at the end brings out the fruit’s natural richness and adds a soft, savoury edge. It’s equally at home spooned over yoghurt, rice pudding or served simply on its own.
Ingredients:
- 4–5 stalks rhubarb, trimmed and cut into 8cm batons
- 1 cup blood orange juice (fresh if possible)
- 1/3 cup raw sugar (adjust to taste)
- Zest of 1 blood orange
- 1 vanilla bean, split (or 1 tsp vanilla paste)
- Goldi Extra Virgin Olive Oil, for finishing
Method:
- In a shallow saucepan, combine blood orange juice, sugar, zest, and vanilla.
- Bring to a gentle simmer, stirring until the sugar dissolves.
- Slide in the rhubarb and poach on low heat for 6–8 minutes, or until just tender but still holding its shape. Avoid overcooking — rhubarb softens quickly.
- Remove from heat and allow the rhubarb to cool in the syrup.
- Serve chilled or at room temperature, spooned over rice pudding, yoghurt, or anything rich and creamy.
- Just before serving, drizzle generously with Goldi EVOO.