5 from 6 votes
plate of vanilla poached rhubarb
Vanilla poached rhubarb with ricotta walnut toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.

Course: Breakfast
Cuisine: American
Keyword: rhubarb, toast
Servings: 4 servings
  • 1 pound rhubarb, leaves and woody bases removed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Juice and zest of 1 Meyer lemon
  • 1 vanilla bean, splitted
Ricotta roast
  • 4 slices of sourdough bread
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 cup vanilla poached rhubarb
  1. To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.

  2. Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.    

  3. Bring to a boil over medium heat, then turn the heat down to low and let it simmer for 7-10 minutes until the rhubarb softens. You don’t want to overcook it or the rhubarb will fall apart. and become stringy.

  4. During cooking, flip the rhubarb and move them around so they cook evenly.  Remove the pan from heat and set aside.

Vanilla poached rhubarb ricotta walnut toast
  1. Toast the bread until golden and slightly crisp.

  2. Spread about 2 tablespoons of ricotta on the toast.

  3. Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.

Recipe Notes

Note: the rhubarb compote will keep in the fridge for 72 hours.  Save the leftover syrup for a cocktail.