Stewed rhubarb

by - https://thebatchlady.com/r/3456/

I love rhubarb but sometime there can be so much growing the garden that I don’t know what to do with it. Stewing rhubarb is a brilliant way of using it, great over yoghurt, in crumbles and much more!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
4

Nutrition (per serving)

Calories
135kcal
Fat
0.4g
Sat. Fat
0.1g
Carbs
33.3g
Sugars
27.0g
Fibre
3.3g
Protein
1.6g
Salt
9.0mg
Ingredients
Serves

Ingredients

  • Chopped rhubarb
    6 cups
  • Water
    0.5 cups (120 ml)
  • Sugar
    0.5 cups (100 g)

Method

  1. These are rough quantities, you can vary according to your taste and how mature your rhubarb has grown. Add a touch more sugar at the end if still too tart.

  2. Wash, top and tail the rhubarb. Cut into 2 cm slices.

  3. Put the sliced rhubarb in a large pan. Sprinkle over the sugar and then add the water.

  4. Place over a medium heat, giving a stir every so often.

  5. Cook for 8-10 minutes if you want your rhubarb soft but retaining its shape.

  6. For a mushy consistency, cook for longer.

  7. If you want a smooth finish, use a hand held blender to puree the cooked mixture.

  8. Here are a few ideas that you can use rhubarb for:

    layer the stewed rhubarb with natural yoghurt in a sundae glass or ramekin for a tasty dessert
    use it with yoghurt or creme fraiche to fill a crepe
    mix it into home made ice cream (see my easy ice cream recipe)
    use it in a crumble
    … or try my rhubarb gin recipe for a little variety!

Comments

1 comment
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