STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB
Super quick to make and with 3 ingredients only, this Stewed Rhubarb Recipe makes a delicious fruity sauce that can be used to top your favourite desserts, cakes, yogurt or sweet breakfast dishes!
Provided by A Baking Journey
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Wash the Rhubarb and discard the bottom of the stalks and leaves.
- Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
- Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
- Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
Nutrition Facts : Calories 435 kcal, Carbohydrate 110 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 11 g, Sugar 86 g, ServingSize 1 serving
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
EASY STEWED RHUBARB
Make and share this Easy Stewed Rhubarb recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 3 cs.
Number Of Ingredients 3
Steps:
- In large saucepan, combine all ingredients.
- Cook over medium heat, stirring, until sugar is dissolved.
- Reduce heat to medium low.
- Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
- Let cool.
- Can be refrigerated up to 5 days.
Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2
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- Make Rhubarb And Ginger Crumble. The classically British flavors of rhubarb and ginger crumble, are perfect for a low-fat, no-guilt, sweet tea-time treat.
- Bake Rhubarb Marbled Madeira Cake. Tired of the same old lemon or chocolate and vanilla marbled cakes? The perfect expansion of your palate can be achieved via the subtle tartness of the rhubarb with the glorious texture of Madeira cakes.
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- Mix In Some Oats With Vanilla And Chia. Think oats are bland and boring? This is the perfect opportunity to put your stewed rhubarb to good use. Rhubarb doesn’t just brighten this dull breakfast; it makes generally bland foods loads better by adding an enjoyable tangy flavor profile.
- Bake A Rhubarb Pie. Pies are incredible with the correct tart layering them, and freshly stewed rhubarb adds a depth of sourness and tang to the generally sweet crust.
- Make Rhubarb And Greek Yogurt Popsicles. These are the perfect healthy snack to slurp away at during particularly hot summers. Not only will the tartness of the rhubarb and the silkiness of the yogurt make a fantastic snack, but you will also save a ton of money that you would likely have spent buying popsicles that are terribly loaded with sugar.
- Blend A Rhubarb Strawberry Smoothie. The typical fruit put in smoothies is delicious, but stewed rhubarb smoothies are even better, especially with ripe strawberries in the mixture.
- Make Rhubarb Jam. With variations like rhubarb vanilla jam, strawberry jam, and even rhubarb ginger jam, the best use of your stewed rhubarb is through emulsifying it into jam.
- Cook Some Rhubarb Applesauce. If you like applesauce, you’ll love rhubarb applesauce. Everyone in your family will love it, too, even your kids. Rhubarb applesauce is a perfect dish to keep on hand for a quick breakfast, healthy dessert, school lunch, or an after-school snack.
- Make A Stewed Rhubarb Cake. Fruity cake lovers, listen up: this stewed rhubarb cake is a great alternative to other fruity cakes like strawberry, lemon, or cherry.
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