Stewed Rhubarb is perfect for fruit pie and rhubarb crumble. It’s also delicious served with ice cream or custard. It can be eaten raw as well, but you’ll need a bit of sugar to take away the tart taste.
Cooking rhubarb is very easy – and it doesn’t take long.
Stewed Rhubarb – Method
- Discard the green leaves (they are toxic) and chop off the ‘white’ bottom (that’s what grows in the ground)
- Chop the rhubarb into chunks and place in a large pan
- Add some sugar to taste (I add around 1 teaspoon per rhubarb stick – more if the sticks are very long)
- Add a small amount of water – about a tablespoon
- Slowly bring the rhubarb to the boil – it will release a lot of it’s own water as it heats up
- Cook gently for 3-5 minutes, stiring regularly, until soft (but not too mushy)
- Stewed Rhubarb is done!
- You can make stewed rhubarb in advance and store in the fridge or freezer until needed
- As mentioned earlier, it’s perfect for fruit pie and rhubarb crumble
- You can ‘over-cook’ the rhubarb and it will turn into a delicious pouring sauce – just add a bit more water until you achieve the desired consistency
You might be surprised to learn that rhubarb is actually a vegetable and not a fruit, but gets used as if it’s a fruit. The opposite of the tomato, which is a fruit but generally gets used as a vegetable.
My mouth is watering just writing about stewed rhubarb. Definitely an under-rated ‘fruit’. Cook some today and enjoy the goodness 🙂
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