Another food from my childhood, but this time it brings good memories.
Mum grew heaps of rhubarb in her garden, so there was a pretty steady supply of stewed rhubarb in the fridge. Super quick and easy to make, she just chucked in some sugar and let it cook down.
But I’ve picked up a couple of tips over the years that make this stewed rhubarb better than my mum’s (sorry Mum), like using raw sugar instead of white or caster and squeezing in some lemon juice. Very more-ish. Fantastic with ice cream or on muesli or porridge.
Stewed rhubarbPrint This
- 1 bunch of rhubarb
- 2/3 cup raw sugar
- half a lemon (or a whole, if it's not very juicy)
- half a cinnamon stick
- Cut rhubarb into chunks and rinse.
- Chuck the wet rhubarb chunks into a medium saucepan on a low heat.
- Add the raw sugar.
- Squeeze the lemon juice into the saucepan.
- Add the cinnamon stick and give it a good mix.
- Cook over a low heat until it goes all stewy. The rhubarb chunks will fall apart and go stringy. Stir regularly. It doesn’t take very long, so don’t forget about it.
- Set a timer for 10 minutes if you’re like me and wander away from the stove a lot. Cleaning boiled-over stewed rhubarb residue off your stove is annoying. Check after 10 minutes and keep cooking according to how you like it.
- The longer you cook it, the more gooey and toffee-like it becomes (good for eating with ice cream), but don’t let it go too far, or it gets a slightly burnt taste. Keep it runnier for slopping onto your breakfast cereal.