Stewed Rhubarb

I recently asked a question on my Instagram – “How do you like to use rhubarb?” All suggestions were delicious. However, it was lovely to hear that somebody enjoys rhubarb in its simplest form – stewed with sugar. I personally love mixing stewed rhubarb into Bircher muesli or overnight oats.

The quantity of sugar used in stewed rhubarb is variable, based on the natural sweetness of the rhubarb and your sweet tooth. Sometimes rhubarb can be quite green. In these instances I sometimes add a dot of red food colouring.

Hope you enjoy!

Amy x

2 rhubarb stalks, topped and tailed
1 tbsp cornflour
2 tbsp orange or lemon juice
Zest of 1 orange or lemon
100g caster sugar

Chop the rhubarb into 1 inch chunks and place in a saucepan.

Stir in the cornflour to coat each piece of rhubarb.

Add in the fruit juice and zest and cook over a low heat for approx. 20 minutes until the rhubarb begins to break down and release its juice.

Remove from the heat and stir in the sugar. Taste and add more sugar if desired. Store in a clean container in the fridge for up to two weeks.