Recipe: Perfect Stewed rhubarb

Stewed rhubarb. In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat.

It can also be used as an ingredient for a baking recipe to make a rhubarb loaf, a rhubarb smoothie, a milkshake or to make a yummy and healthy yogurt parfait! Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover. You can cook Stewed rhubarb using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Stewed rhubarb

1. It's of Rhubarb, cut in 3 cm 600 g.
2. You need 1/4 c of Brow sugar.
3. It's 1 tbsp of Lemon juice.
4. It's 1 tbsp of Water.

Remove from the heat and set aside in a medium bowl, covered. It's great served over vanilla ice cream, on pancakes or on it's own! This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too. Combine sugar and water in a saucepan.

Stewed rhubarb step by step

1. Turn on a heat at medium, add rhubarb, braw sugar, lemon juice and water into the pot.
2. Cover and bring to a simmer. Cook, covered, stirring occasionally, for 8-10 minutes or until the rhubarb is very soft. (Keep stirring occasionally) Done!.

Bring to a boil over medium heat and stir until sugar has dissolved. Add the rhubarb and bring sauce back to a boil. Rhubarb has a tart flavor and is rarely eaten raw. Normally, rhubarb is made into sweet sauces, chutneys or, as in this recipe, stewed rhubarb, to use for other recipes or as a sauce or topping. You can eat rhubarb raw, but typically only the younger, tender stems that are a little sweeter.