poached rhubarb

serves 6–8

750 g (1 lb 10 oz) rhubarb, trimmed and rinsed

1 vanilla bean, halved lengthways, seeds scraped

1 cinnamon stick

50 g (1¾ oz/¼ cup) light palm sugar (jaggery), roughly chopped

1 tablespoon apple juice concentrate

2 teaspoons natural vanilla extract

125 ml (4 fl oz/½ cup) freshly squeezed orange juice

Cut the rhubarb into 6 cm (2½ inch) lengths. Place the rhubarb into a large saucepan. Add the vanilla seeds and pod, cinnamon stick, palm sugar, apple concentrate, vanilla extract and orange juice. Add 125 ml (4 fl oz/½ cup) water. Bring to the boil over high heat, then reduce the heat to low and simmer for 5–10 minutes, or until the rhubarb is soft but still holding its shape. Remove from the heat and set aside to cool.

Serve the rhubarb with plain yoghurt and muesli.

Leftover rhubarb can be stored in an airtight container in the refrigerator for up to 4 days.

Ah rhubarb! This recipe is another Gaia staple that I adore. It conjures strong memories of my childhood, when my mother would cook different fruits so at any time I could open the fridge and find a tempting jar filled with delicious stewed fruit — yum!