Stewed Rhubarb

Easy Rhubarb Recipe

In this busy world we sometimes make cooking too complicated. There are many simple recipes out there that can get forgotten in our quest for something special and different. In the summer when fruit and vegetables are plentiful we can indulge in their simplicity.

There are many ways to cook rhubarb – and indeed they are all wonderful. But let us not forget that perennial favourite – stewed rhubarb. It is easy to prepare and can be served in many ways

Rhubarb and Custard is an iconic and simple pudding. Easy to prepare and low cost it is the perfect comfort food on a cooler summer’s day!

Rhubarb And Custard

Perhaps most traditionally stewed rhubarb should be served with custard. The two words almost trip off the tongue together. But of of course you don’t have too. rhubarb goes equally well with ice cream, cream yoghurt or evaporated milk. Rhubarb is so imple to cook you might be moved to try out making custard from scratch too!

Rhubarb

Rhubarb is in season throughout the summer months but is perhaps at its best in the earlier part of the season. If you can buy it from local growers then do but it is also generally available in the supermarkets.

Prepare it by cutting into chunks. If it is on the thicker side then chop it lengthways too so it will cook a bit quicker in the pan

Rhubarb is very good for you being high in vitamin K and also in fibre. Low calorie too – but you do always need to add sugar as it is rather sour without.

Sugar And Colour

Rhubarb is a lovely pink colour when stewed. However if you use brown sugar it will turn the stewed rhubarb a rather less attractive colour. So if you like that pinky hue, then I would recommend using white sugar

More Rhubarb Recipes

Rhubarb Cake Recipe

Easy cake recipe to use this delicious seasonal produce

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Prep Time 10 mins

Cook Time 1 hr

Course Cake

Cuisine British

Servings 12

Calories 260 kcal

Equipment

• 21cm cake tin

Ingredients

  

• 160 g caster sugar
• 190 g butter
• 3 large eggs
• 140 g self-raising flour
• 60 g ground almonds
• 1 tablespoon milk
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 250 g rhubarb cut into 2cm chunks and halve lengthways

Instructions

 

• Preheat the oven to 180 degrees C
• In a large bowl, cream together the butter and sugar until light and fluffy
• Mix in the eggs
• Add the flour, almond flour baking powder and ground ginger
• Add the milk
• Combine all the ingredients well
• Grease a 21cm cake tin
• pour in approximately half the cake mix
• Arrange halve the rhubarb chunks over the mix
• Spoon in the remaining mix
• Arrange the remaining rhubarb chunks pressing down slightly into the mix
• Bake in the oven for about 60 minutes, checking with a skewer after 50 minutes
• Allow to cool before turning out onto a baking rack

Keyword all in one cake

Stewed Rhubarb

Delightful easy, classic pudding recipe

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Prep Time 3 mins

Cook Time 20 mins

Course Pudding

Cuisine British

Servings 2

Calories 124 kcal

Equipment

• Saucepan

Ingredients

  

• 250 g rhubarb stalks chopped
• 50 g sugar
• 2 tablespoons water

Instructions

 

• Place all the ingredients in a saucepan
• Heat gently. The rhubarb will gradually start to soften
• Cook for about 15 to 20 minutes until all the rhubarb is soft
• Serve with custard, cream or ice cream

Keyword Easy, quick dessert