Olive Magazine
Stewed Rhubarb Recipe

Stewed rhubarb

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Delicately stewed rhubarb is delicious served with yoghurt or porridge to start to the day. Try poaching the rhubarb in honey and orange for a quick and healthy breakfast topper

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal116
fat0.1g
carbs29.4g
fibre1.4g
protein1.1g
salt0.01g
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Make this simple stewed rhubarb for dessert, then check out our rhubarb compote, roasted rhubarb, rhubarb crumble and more rhubarb recipes.

Ingredients

  • 4-5 stems rhubarb
  • 2 tbsp golden caster sugar
  • 2 tbsp runny honey
  • ½ orange, juiced

Method

  • STEP 1

    Trim the rhubarb and rinse it in cold water – the liquid that clings to the stems is all you should need to cook it perfectly. Cut into 10cm lengths and put in a pan. Sprinkle with the sugar.

  • STEP 2

    Cover and cook over a low heat for about 10 minutes, or until the rhubarb is tender but not breaking apart. Test by inserting a sharp knife into one of the pieces – it should slide in easily. Don’t be tempted to stir or prod the rhubarb as it cooks or it will quickly turn to mush, just give the pan a shake now and then.

  • STEP 3

    Remove from the heat and use a slotted spoon to carefully transfer the rhubarb to a small serving dish. Return the pan to the heat and stir in the honey and orange juice. Bring to the boil and cook for 4-5 minutes or until syrupy. Pour over the rhubarb and eat or cool and chill until you need it.

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