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Stewed Rhubarb with Orange

We’re being overrun by rhubarb at home. We were generously given a huge bunch of the stuff and it sat there in the fridge waiting to be eaten. Then, the following week we were given another bunch! I wouldn’t turn down a gift of fruit or veg so the fridge filled up…

To use up a good load of it I turned to a favourite rhubarb recipe- stewed with orange.

It can be cooked in a number of ways. We have an Aga oven at home so I put it in the bottom and cooked it own very low heat for a couple of hours so it kept most of its shape but had that lovely just-falling-apart texture. You can cook it on the stove-top too but it won’t need nearly as long on the heat.

Stewed Rhubarb with Orange

I chopped it up , threw it into an oven-proof dish, sprinkled over the zest and juice of an orange and added just enough sugar for my liking.

Stewed Rhubarb with Orange

It’s a perfect dessert with non-dairy yogurt, coconut cream or vanilla ice cream. It would be a delicious breakfast too, over porridge or layered up with some granola and yogurt.

Stewed Rhubarb with Orange

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Stewed Rhubarb with Orange

Stewed Rhubarb with Orange

Ingredients

  • 1.5kg rhubarb (I told you I had a lot!)
  • 150g or 2/3 C sugar (you could use any sweetener you like, and more or less to your taste)
  • 1 orange, zested and juiced
  • 1/4 C water

Instructions

  1. Chop up rhubarb into equal lengths of 2-3 inches.
  2. Place in oven-proof dish or large pan, zest and juice your orange and add to the dish along with your sweetener of choice and the water.
  3. Place in your oven on very low for a couple of hours, or on the stove-top, bring to a boil and simmer gently until soft, about 10 minutes.
3.1
http://www.coconutandberries.com/2013/06/12/stewed-rhubarb-with-orange/

There’s still some left, not to mention our own rhubarb in the garden! I think muffins are on the agenda…

Other rhubarb recipes on my radar:

Strawberry-rhubarb muffins (I’ve made these before and they are very good)

Rhubarb-berry baked oatmeal

Sweet and sour rhubarb chickpeas

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June 12, 2013 —

← Picnic + Pimm’s Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes →

Comments

  1. Ricki says

    June 12, 2013 at 12:48 pm

    This sounds lovely! I enjoy rhubarb just about any way you can make it. Thanks so much for linking to my chickpea recipe, too! 😀

  2. Sharon @ Bit of the Good Stuff says

    June 12, 2013 at 8:10 pm

    I used to love stewed rhubarb when I was a child, either served on its own or with some natural yoghurt. Sadly I don’t think I’ve eaten it since :( Next year I might have a try at growing it myself. It sounds like it grows pretty easily!

    • coconutandberries says

      June 12, 2013 at 10:23 pm

      You’ve been missing out! You should definitely give growing it a go- you can practically forget about it, it needs so little attention.

Trackbacks

  1. Strawberry & Rhubarb Polenta Cake (Vegan & Gluten-free) - Coconut and Berries says:
    July 26, 2014 at 5:13 pm

    […] cake  didn’t make much of a dent on my rhubarb supply so I think I’ll be making either my Stewed Rhubarb with Orange or my Rhubarb-Berry Compote soon! Unless you have any other tasty recipes to […]

  2. Vegan Rhubarb & Ginger Muffins - Coconut and Berries says:
    April 10, 2015 at 4:19 pm

    […] saved a little to make my favourite Stewed Rhubarb with Orange then chopped up the rest to go into some sweet, snack-size muffins - lovely with a cup of […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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