Stewed Rhubarb
A sweet and nostalgic recipe, perfect served with ice cream, pancakes, porridge and more!
Servings: 4 servings
Calories: 116kcal
Ingredients
Version 1
- 1 bunch fresh rhubarb (about 8 stalks)
- ¼ cup sugar
- ¼ cup water
Version 2
- 1 bunch fresh rhubarb (about 8 stalks)
- ¼ cup sugar
- 1 orange (juice and zest)
- ¼ cup raspberries (or peeled and chopped strawberries/apples/pears)
- 1 pinch ginger (optional)
Instructions
- Wash and chop the rhubarb into 2-3cm pieces. Be sure to remove any leaves, as they're toxic and also remove the very bottom of the stems.
- Place all ingredients in a saucepan.
- Heat gently, stirring, and once sugar has dissolved bring the mixture to the boil.
- Simmer for 6-8 minutes or until rhubarb is tender and has partly broken down.
- Serve warm or cold, with ice cream, yoghurt, pancakes, porridge or whatever else you fancy.
Nutrition
Calories: 116kcal | Carbohydrates: 30g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 73mg | Fiber: 1g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 0.1mg