Sticky Poached Rhubarb on Fruit Bread

cook 10 mins
Tags: Quick eats
  • 15 g (1/2 oz) unsalted butter
  • 50 g (2 oz) soft light brown sugar
  • 1 teaspoon peeled and grated fresh root ginger
  • grated rind and juice of 1/2 orange
  • 400 g (13 oz) rhubarb, trimmed and cut into 12 cm (5 inch) lengths
  • 4 x 2.5 cm (1 inch) thick slices of fruit bread or panettone
  • vanilla ice cream, to serve
  • Place the butter, sugar, ginger and orange rind and juice in a frying pan large enough to hold the rhubarb in a single layer and cook over a low heat until the sugar has dissolved. Add the rhubarb and simmer gently for 5 minutes, then turn over and cook for a further 2–3 minutes until tender.
  • Meanwhile, lightly toast the bread. Arrange 3–4 strips of rhubarb on top of each, then drizzle over the syrup. Serve immediately with scoops of vanilla ice cream.
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