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plate of vanilla poached rhubarb
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5 from 6 votes

Vanilla poached rhubarb with ricotta walnut toast

This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Vy Tran


  • 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


  • To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.
  • Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.    
  • 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.
  • 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

  • Toast the bread until golden and slightly crisp.
  • Spread about 2 tablespoons of ricotta on the toast.
  • Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.


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