I love Rhubarb! I love Rhubarb! I love Rhubarb Coulis!
Old fashioned is what I’m told when I mention rhubarb and my upcoming rhubarb inspired plans. I’m ok with that. Old fashioned to me means homely and nostalgic which is also how rhubarb makes me feel. As the nights grew colder in Autumn my grandmother would stew rhubarb or bake rhubarb and apple pie which we would eat smothered in cream as we costed up in front of the fire.
It was with great horror that during one of my rhubarb inspired monologues a dear friend of mine asked, ‘what does it taste like? I’ve never had it.’ While another friend followed with ‘I’ve never heard of it’.
In both a semi state of shock and a wild level of excited anticipation I pulled two bowls from the drawer. To each I added a scoop of vanilla ice-cream and a generous drizzling of rhubarb coulis before. Presenting the bowls to my guests I watched their eyes light up with joy. Another convert.
My endearment for this vegetable masquerading as fruit is not only in its eating, although it’s culinary versatility would be enough in itself. Rhubarb is a very low fuss perennial vegetable to grow. The plant dies back over winter before waking from its slumber in early spring, sending up huge green leaves on long slender stalks that gradually change from green to pink as the season progresses.
Rhubarb is a crop everyone can and should grow themselves. Read more about growing rhubarb at home in my Rhubarb Grow Guide.
The following Rhubarb Coulis recipe was the result of an excess of late autumn rhubarb that I needed to make quick use of before I was to go on a weeks holiday. I needed something that would either store well or freeze well until we were home to enjoy it.
My son loves ice-cream and aways has a decent selection of topping on hand. He also loves rhubarb, so a rhubarb coulis or ice-cream topping seemed a great choice.
What resulted was absolutely delicious; the sweetness we expect from a coulis with the deep earthiness of rhubarb.
Use this coulis in whatever way you see fit: as ice-cream topping, on pancakes, over french toast or even atop a fruity summer pavlova.
Needless to say, this Rhubarb Coulis has become a staple in our home during rhubarb season and when crops are plentiful I will make as much as possible to store through winter.
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Equipment
- 1 Blender Optional
Ingredients
- 1 kg Rhubarb chopped into 2cm slices
- 1 cup Sugar
- 1 tsp Vanila Bean Paste or extract
- 40 g Unsalted Butter
- 1 tbsp Strawberry Liqueur optional
Instructions
- Over medium heat combine rhubarb and sugar in a large saucepan stirring until the sugar coats the rhubarb slices.
- Cover for five minutes stirring occasionally.
- At this point the rhubarb will have started to break down and turn into liquid. Add the vanilla paste and the strawberry liquor if you are using it.
- Turn heat to low, cover and let the mixture simmer for 30 minutes.
- After 30 minutes turn the heat off. The mixture should be pink and thick with chunk of rhubarb. If your preference is a compote rather than a coulis you can leave it as is, letting it cool before jarring.
- Allow the mixture (compote) to cool for anywhere between 10 and 30 minutes.
- Once somewhat cooled pour the compote into a blender and blend until smooth.
- Pour mixture back into the saucepan and place back on the stove on low heat for 10 minutes to thicken. If your coulis is already thick enough straight from the blender then all you want to do is bring the coulis back to a simmer.
- Add the butter, stirring to melt and combine, giving the coulis a gloss.
- Allow to cool and jar or freeze the coulis.
Notes
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