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.
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.
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.
- 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
- Chop up rhubarb into equal lengths of 2-3 inches.
- 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.
- 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.
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)