Stewed rhubarb
Published: December 19, 2014 at 2:30 PM
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Serves 2
Easy
Total time: 20 mins
0 reviews
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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
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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
Nutrition
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4-5 stems rhubarb
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2 tbsp golden caster sugar
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2 tbsp runny honey
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½ orange
juiced
Nutrition: per serving
-
kcal116
low
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fat0.1g
-
carbs29.4g
-
fibre1.4g
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protein1.1g
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salt0.01g
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Method
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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.
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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.
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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.
Discover more of our best rhubarb recipes here...
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