Stewed Rhubarb
This easy recipe for stewed rhubarb makes a delicious compote that can be enjoyed hot or cold and served in so many ways, breakfast to dessert.
Ingredients
- 400 g rhubarb
- 1 orange (zest only)
- 3 tbsp sugar (40g)
- 2 tbsp water
Instructions
- 1
Wash and trim the rhubarb, top and tail. Then cut the stems into even pieces about 1–1.5" long.
- 2
Put the rhubarb in a saucepan and then use a microplane-style grater to zest the orange into the pan. Take care to grate only the zest. Avoid the bitter white pith.
- 3
Add the sugar and water. Give it a swirl to mix. Put the lid on the pan and let the rhubarb gently simmer for about 5 minutes on the lowest heat.
- 4
The rhubarb is ready when it is tender but still holds its shape. Allow to cool and transfer to a lidded container to store.
Cook it from the original
This recipe comes from fussfreeflavours.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fussfreeflavours.com