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