Poached rhubarb and nectarines

It’s summer time once again, and that means all the fruit is here. I’m a big fan of quickly pulled together cobblers for dessert now that I can no longer have eggs or cow’s milk. I love combining rhubarb with nectarines or peaches, which are less sweet and traditional than strawberries.

You can eat the poached fruit directly, use it in oatmeal or put a very thin pastry of flour, oats, butter and sugar on top and bake for 25-30 minutes in a 350 degree oven.


  • 1/2 cup white wine (use dessert wine if you want it on the sweeter side)
  • 1/4 cup of sugar
  • 2 tablespoons honey or agave syrup
  • 3 stems of fresh rhubarb, 1-inch across, chopped (if the rhubarb is not chopped into same size pieces, smaller pieces will be more mushy, but still tasty)
  • 2-3 ripe nectarines or peaches, sliced


  1. Mix wine and sugar over low heat
  2. If the nectarines are not fully ripe, add them first and cook for 3 minutes
  3. Add rhubarb and drizzle with honey or syrup
  4. Cook for 15-20 minutes, stirring often, until the fruit is soft (if you’re going to make cobbler, cook for only 10 minutes so it finishes in the oven)
  5. Remove fruit with a slotted spoon (or a potato masher if that’s what you have on hand)
  6. Turn up heat to medium-low and cook for 5-10 more minutes longer to thicken
  7. Strain the remaining liquid and set aside to mix in drinks, yogurt, etc.

I must admit that it’s difficult to do step #7. I end up drinking it straight.


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