Recipe Poached rhubarb with ginger and raspberries

Enjoy with home made yogurt, cottage cheese, as a garnish with a cheesecake, or to create a lovely Eton mess! Remove some of the syrup and use as a base for your crumble. Mix the syrup with Prosecco for a lovely summery aperitif. In winter, if you are using forced rhubarb , replace the raspberries with a few orange peelings and add 20ml water. EstelleVincette

Rhubarbe pochée au gingembre et aux framboises
Preparation time:
30 min
Heat treatment time:
30 min
Community rating:


Number of persons: 4 servings
  • 370g rhubarb, washed and unpeeled, cut into pieces
  • 100g granulated sugar
  • 50g raspberries
  • 10g green ginger syrup, cut into very small cubes
  • 30ml ginger syrup
  • 15ml water

Recommended products

We recommend: Terrines Le Parfait Super > Terrine - 350g (Diameter : 85)


  1. Wash & sterilize your jar & rubber seal.
  2. Put the chopped rhubarb and the raspberries into the jar, making sure the rhubarb pieces are layered horizontally. Fill in the gaps with the raspberries. Add the stem ginger and the ginger syrup.
  3. In a pan, melt the sugar with the water until the sugar starts boiling, to obtain a thick sugar syrup, but without any coloration.
  4. Using a rubber spatula, pour the sugar syrup into the jar over the rhubarb. Close your jar, immerse it in water ( block it with other empty jars and kitchen towels so it won’t move) and proceed to the heat treatment immediately for 30 minutes from boiling point. Then let the jar cool down for a few hours, still immersed in the water.



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