Stewed rhubarb
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!
Nutrition (per serving)
Ingredients
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Chopped rhubarb6 cups
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Water0.5 cups (120 ml)
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Sugar0.5 cups (100 g)
Method
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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.
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Wash, top and tail the rhubarb. Cut into 2 cm slices.
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Put the sliced rhubarb in a large pan. Sprinkle over the sugar and then add the water.
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Place over a medium heat, giving a stir every so often.
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Cook for 8-10 minutes if you want your rhubarb soft but retaining its shape.
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For a mushy consistency, cook for longer.
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If you want a smooth finish, use a hand held blender to puree the cooked mixture.
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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!
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