Feel free to use any type of sugar you want. Find our privacy policy with more details here, Rhubarb & Ginger Cooler with Mint & Lemon, Continuing with breakfast theme, why not serve it as a topping for pancakes? Simple and delicious this basic stewed rhubarb recipe requires only 3 ingredients with extra flavourings as needed to suit your mood & taste. 8-10 stalks rhubarb 1¼ cups water ¼ cup sugar. My grandmother would often serve this stewed rhubarb with biscuits made with homemade cream and slathered with homemade butter. With the help of our successful Fellowship crowdfunding campaign, Stewed Rhubarb is producing four shiny, lyrical, visceral spoken-word poetry pamphlets in 2020-21. I would say choose one extra flavouring per batch instead of combining them all with star anise and cinnamon being one exception I happily use together. May be made with either fresh or frozen rhubarb. Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Serving Size. 2-quart size). Cooking it on the stove, or in the oven at a higher temperature, would turn the rhubarb into sauce which is entirely different from this stewed rhubarb recipe. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Cook, covered, stirring occasionally, for 5-8 minutes or until the … Spam is not read and is automatically deleted as soon as it is found. For my stewed rhubarb (rhubarb compote) I use only 3 basic ingredients: Orange (juice & zest) – If you don’t have oranges, use 5 Tbsp of orange juice instead. Having said that, I do very often play around with some extra additions and flavourings for that bit of extra special flavour and my favourite ones are: Star Anise – I love its almost perfume like aroma, it reminds me of Christmas Cinnamon – use stick as you cook your compote to infuse it with that woody cinnamon flavour or simply sprinkle some ground cinnamon to tasteVanilla – I tend to use vanilla pod but you could flavour your stewed rhubarb with a little bit of extract insteadFreshly Grated Ginger – use as much or as little as you like, depending on how spicy you want your stewed rhubarb to be. I’m Jo and this blog is where I share lots of simple, family friendly recipes we enjoy eating and now you can easily recreate at home. Please leave a comment to let me know what you thought, share your tips, tricks etc. The rhubarb plant was originally from Asia, although it is very widespread in Ireland now. Serve with the custard. Required fields are marked *. I mainly use stewed rhubarb as a topping for my porridge or to have with granola and yogurt in the morning so I usually freeze it in these small, freezer safe containers* which are perfect for my needs. For my stewed rhubarb (rhubarb compote) I use only 3 basic ingredients: Rhubarb… This site uses Akismet to reduce spam. chopped into ¾“ pieces (approximately 3¾ cups chopped), Disclaimers and Terms and Conditions of the Use of Material on this Food Blog, Dave’s Lobster – Charlottetown’s Newest Lobster Roll and Taco Eatery. The website's owner and author reserves the right to charge an appropriate fee for the use of any textual or photographic content. Set aside to cool for 5 minutes. Put the rhubarb in a saucepan and add the sugar, orange juice and water (and cinnamon, if using). My mother and grandmother both cooked the rhubarb slowly in a water and sugar mixture in the oven. Stewed Rhubarb makes a sauce that can be used for a dessert sauce to top ice cream, pudding or cake, as a side dish for any meal. It's great … Place rhubarb, water and sugar in a saucepan. Basic, three ingredient stewed rhubarb recipe is very good as is, pure and simple! Place rhubarb in casserole (apx. Simply portion it as per your needs and freeze for up to a year! Old-fashioned stewed rhubarb is so simple to make and so tasty. This means the website's author and owner's prior express and written permission is required to use and/or reproduce any words and/or photographs from this website in any form and for any purpose whatsoever. Thank you in advance! [amd-zlrecipe-recipe:162] You can easily adapt this classic stewed rhubarb to vary the flavor profile and change things up a little. This cake disappears fast at our house and was adapted from a … Add the rhubarb and sugar. Description. It can also be used as an ingredient for a baking recipe to make a rhubarb loaf, a rhubarb smoothie, a milkshake or to make a yummy and healthy yogurt parfait! Step 1 Put rhubarb, caster sugar and 1 Tbsp water in a medium saucepan and cook over a medium-low heat, covered with a lid for 5 minutes or until rhubarb is fall-apart tender. This stewed rhubarb is incredibly versatile and can be used in a long list of ways. First, wash the Rhubarb and remove the bottom of the stalks and the leaves (they … Stewed Rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Stewed rhubarb would often be dessert after supper. They will give you a better control of the amount you want to use as you simply defrost as many or as few cubes of stewed rhubarb as you need. De bloemen vormen dichte bolle schermpjes die van lichtroze naar lichtgeel verkleuren. Prepare your rhubarb by washing and cutting it into small chunks. https://www.canadianliving.com/food/recipe/easy-stewed-rhubarb It is typically the first new season crop of the year, providing bountiful food from March onwards. Method. Cover and bring to a simmer. The season for rhubarb is actually pretty long with forced rhubarb available from December through to March only to then be replaced by field grown rhubarb between April and September. Readers are welcome to leave comments -- I enjoy hearing from my readers. Bring to a boil, then simmer for around 5-10 minutes until it is starting to fall apart – the rhubarb should still just hold its shape. You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest. This helped to retain the shape of the rhubarb and also its lovely rosy color. It has the perfect balance of sweet and tart for these stewed rhubarb muffins.