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Stewed Rhubarb
This easy recipe for stewed rhubarb makes a delicious compote that can be enjoyed hot or cold and served in so many ways, breakfast to dessert.
Servings: 6 portions
Ingredients
- 400 g rhubarb
- 1 orange - zest only
- 3 tbsp sugar - 40g
- 2 tbsp water
Instructions
- Wash and trim the rhubarb, top and tail. Then cut the stems into even pieces about 1–1.5" long.400 g rhubarb
- Put the rhubarb in a saucepan and then use a microplane-style grater to zest the orange into the pan. Take care to grate only the zest. Avoid the bitter white pith.1 orange
- Add the sugar and water. Give it a swirl to mix. Put the lid on the pan and let the rhubarb gently simmer for about 5 minutes on the lowest heat.3 tbsp sugar, 2 tbsp water
- The rhubarb is ready when it is tender but still holds its shape. Allow to cool and transfer to a lidded container to store.
Notes
- Go gently on the water. It is very easy to add too much and make a watery stewed rhubarb. If you do end up with too much rhubarb syrup, try diluting it with sparkling water to make a summery drink.
- Rhubarb is quite tart, but feel free to reduce the sugar to taste.
- To keep some texture and shape, cook your rhubarb very gently. It can very quickly turn to mush!
- You can use any type of rhubarb, whether it's pretty pink forced rhubarb, or green from the garden, later in the season. Many supermarkets stock bags of frozen rhubarb which are ideal to use out of season.
- This recipe is 2 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.