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How to stew rhubarb in five minutes

The easiest way to cook rhubarb in bulk. - by Better Homes and Gardens
  • 24 May 2021
How to stew rhubarb in five minutes

If you’ve got rhubarb growing in the garden, you’ll know that when it’s in season, it grows quickly. Once picked, it doesn’t keep very well. So what do you do when you’ve made all the rhubarb pies, rhubarb tarts and rhubarb cakes you can handle?

Stewing rhubarb is a great way to use up all the remaining rhubarb and preserve it for another day. You can either cook it on the stove top, as this recipe suggests or try roasting rhubarb in the oven. 

Preparation time: 5 mins plus 2 hours cooling

Cooking time: 5 mins

Makes 1 1/3 cups

Ingredients

  • 450g trimmed rhubarb, roughly chopped
  • ½ cup caster sugar

Method

Step 1

Put rhubarb, caster sugar and 1 Tbsp water in a medium saucepan and cook over a medium-low heat, covered with a lid for 5 minutes or until rhubarb is fall-apart tender. Set aside to cool for 5 minutes.

Step 2

Serve warm or transfer to an airtight container. If serving cold, refrigerate for 2 hours or until cold. Keep for up to 4 days in the fridge.

Tip: Mix rhubarb with these complementary flavours:

• Vanilla

• Citrus (lemon, orange)

• Ginger (fresh, ground or glacé)

• Nuts (hazelnut, almond)

• Berries (strawberry, raspberry)

• Apples (sweet and juicy, such as pink lady)

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  • Desserts Recipes
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