I now blog about food at She Eats Plants. Come visit if you’re interested in healthy adaptions of family favourites and some decadent treats thrown in for good measure.
The lost art of stewed fruit is tragic. Too often we fret over what to serve for dessert when this timeless classic is available and tasty. Today as my family has been hit with a nasty virus I wanted to make something warm and inviting. Something that would soothe and comfort as we fought our way back to health. I pulled some rhubarb out of the freezer and set about making some stewed rhubarb. My mother used to make it for us on spring mornings when we desired something other than porridge. Served warm with a slice of toast it was a decadent start to the day.
As I was making ours this morning I started thinking about all the different ways we use Stewed Rhubarb.
- Serve it up warm in a bowl with some toast for breakfast.
- Drizzle it on some ice cream or frozen yogurt for a tasty treat.
- Drizzle it on your oatmeal to jazz up a boring breakfast.
- Substitute it for syrup on your pancakes or waffles.
- Spread it on biscuits like jam.
There are so many things you can do with Stewed Rhubarb. It’s delicious, quick and so easy. If you’ve never tried it I encourage you to give it a shot this spring. It may seem old fashioned but it’s incredibly tasty.
- A bunch of Rhubarb (5-6 stalks will do)
- white sugar
- Clean the Rhubarb well.
- Cut of the rough ends and discard.
- Chop the Rhubarb into 1″ pieces.
- Place the chopped Rhubarb into a large pot.
- Add water to the bottom of the pot about 1/3 of the way up the Rhubarb pile.
- Place the pot on the stove and cook on high until the water is boiling.
- Once the water has come to a boil turn it down to medium.
- Stir frequently.
- As the Rhubarb cooks it will begin to separate and the liquid will thicken.
- Once you’ve reached the desired consistency begin adding sugar 1/8-1/4 of a cup at a time until you reach your desired sweetness.
- Mix well.
- Remove from heat.
- Allow the Rhubarb to cool before transferring to storage containers.
- Eat hot or cold and be sure to enjoy!
- The sweetness really is up to you. I like mine a little on the tart side so I tend not to use a lot of sugar. Others like it a lot sweeter. Be sure to taste frequently and adjust until it’s your desired taste.
- Rhubarb freezes well and this is very easy to make if you’ve chopped and frozen Rhubarb in advance. If you happen upon some Rhubarb this spring and cannot use it all, freeze the extra and you can make yourself tasty treats all winter long.
A Journey through Lent: Day 14