Rhubarb season is an all time favourite to so many. Us included! Looking for a simple, refreshing recipe that has a multitude of uses. Stewed Rhubarb to the rescue. Simple – cut, add, stir, simmer – EAT!
Stewed Rhubarb
Course: Growing Food, RecipesDifficulty: EasyPrep time
30
minutesStewed Rhubarb a great last minute dessert option, or just for fun as a tasty treat!
Ingredients
6 cups fresh rhubarb
1 cup organic cane sugar
2 tbsp. water
2 tbsp. maple syrup (optional)
1/4 tsp. cinnamon
1/4 tsp. vanilla paste (optional)
Please NOTE: some add red food colouring, however, I personally don’t as I like to create recipes without colouring additives.
Directions
- Cut up the fresh rhubarb into 1/2″ pieces.
- In a saucepan, combine all the above ingredients.
- Simmer on low heat for about 15 minutes or until all the rhubarb is broken down and soft.
- Let cool.
- Put in mason jar in your fridge. Makes about 2 pints. Keeps for about 2 weeks – but I don’t think you will have it that long!
Stewed Rhubarb
