Poached rhubarb: a winter treat
I love star anise poached rhubarb in the winter. It’s a dish that is quick and easy to prepare, with just a few ingredients.
What’s more, it works well for breakfast as well as dessert!
The origin of rhubarb
Rhubarb (rheum rhabarbarum) is related to docks and sorrels. It’s a hardy plant with about twenty perennial species.
The word rhubarb originates from Latin.
The ancient Romans imported rhubarb roots from beyond the Vogue river, otherwise known as the Rha River.
Did you know that its dried and powdered root has been used as a laxative in Chinese medicine for thousands of years?
The tart, young stems began to be cooked by westerners in the late 18th century as sugar became cheaper and more plentiful in Europe.
The leaves, however, contain oxalic acid, which is poisonous. They should never be eaten, either cooked or uncooked.
The origin of star anise
Star anise (Illicium verum) is the dried, star-shaped fruit of an Oriental tree, so called because of its distinctive 8-pointed star shape.
Star anise is native to Southern China and NE Vietnam. Its Chinese name is “Badjiao.”
This literally translates to “eight horns,” referring to the eight branches that form the star.
Also known as Chinese fennel, Chinese anise and Badian, the spice was introduced to Europe by Marco Polo in the 14th century.
The spice was expensive and difficult to acquire in the Middle Ages.
However, during the Renaissance, star anise consumption became widespread in Europe, thanks to its importation by the English.
Commercial production of star anise is limited today to China, Vietnam and Laos.
There is some small domestic production at Comboyne Plateau, northern NSW.
Cooking with star anise
Star anise has a pungent, clovey and licorice-like taste.
Ground star anise is an essential component of Chinese five spice powder and it’s used in many Oriental recipes, especially those made with duck.
It’s a common ingredient for chutneys and stewed compotes, such as this star anise poached rhubarb. It also goes well with quinces, persimmons, pears and apples.
It makes a tasty addition to drinks such as tea, punch, and mulled wine.
How to serve star anise poached rhubarb
Star anise poached rhubarb is delicious with porridge and yoghurt, or rolled oats, soaked overnight.
I’m quite partial to it with a slice of butter cake and custard.
It would go also beautifully with this spiced bread ice cream.
More winter fruit recipes
If you like using winter fruits, you might like to try these easy recipes:
Best wishes,
Amanda
PS: If you’ve tried this star anise poached rhubarb or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below.
And, if you’d like to read more, please subscribe to my newsletter for stories, recipes and tips for simple, nutritious meals.
Star Anise Poached Rhubarb
Ingredients
- 600 g rhubarb (5-6 stems), washed, leaves and ends trimmed
- 2 oranges, zest and juice
- 60 g raw sugar (1/4 cup)
- 3 star anise substitute with 1/2 tsp ground star anise
Instructions
- Trim rhubarb into 3 cm pieces. Place the rhubarb pieces, together with the orange, sugar and star anise in a medium saucepan and stir everything together.
- Bring to boil, then lower to a simmer, making sure all the sugar has dissolved.
- Cover and cook for about 5 minutes, maintaining the shape of the rhubarb pieces. If you prefer the rhubarb to disintegrate, simply cook for a a few more minutes.
- Store in an airtight container in the fridge for up to a week.
I am a big rhubarb lover and this recipe is a winner!
Hi Anne, so glad you like it! I’ve made it a lot this winter. Best wishes, Amanda