Recipe Grilled Poached Rhubarb Delight

INGRÉDIENTS

• 8 to 10 rhubarb stalks, or 625 to 750 g (1 1/4 to 1 1/2 lb)
• 750 mL (3 cups) lightly packed brown sugar
• 1 L (4 cups) water
• 3 long strips orange zest
• 1 tub (2 L) vanilla ice cream
• or 500 mL (2 cups) sweetened whipped cream
• 8 individual sponge cakes (optional)

PRÉPARATIONPoaching rhubarb helps preserve its shape and slightly tart flavor. These delicious rhubarb bites are infused with the sweet flavor of the syrupy liquid in which the rhubarb was poached, making them excellent toppings for cake or ice cream. Handle the syrup on the grill with great care to avoid burns. The result is worth it!

1. Preheat grill to moderate heat
2. Slice rhubarb into 2.5 cm (1 in) pieces
3. Stir brown sugar with 1 L (4 cups) of water in a 23 x 33 cm (9 x 13 in) metal or aluminum roasting pan.
4. Add orange zest. Carefully place roasting pan on the grill. Bring to a gentle boil, stirring occasionally, and simmer for 8 to 10 minutes.
5. Poach the rhubarb sections in this liquid for about 8 minutes, or until tender but not falling apart.
6. Use a metal slotted spoon to transfer the rhubarb to a bowl.
7. Let cool. Sweeten with a small amount of the cooled poaching liquid, to taste.
8. Serve this rhubarb warm or at room temperature with ice cream and, if desired, cake.