Stewed Rhubarb
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Serves: 2-1/2 cups
 

... a delicious combination!



Rhubarb is one of my most favourite fruits, and my dear hubbie Bryan has pandered to my whims and planted some, so for the past couple of months we have been enjoying stewed rhubarb with our brekkie or in our smoothies and I have loved every mouthful.

Rhubarb can be easily baked in the oven, but I am cooking mine in the Thermomix as I love the “compote” style.

A spoonful with our morning granola, or in our smoothies, or on yoghurt in the evening is fabulous, and I will be very sad to see our little crop go … until the next season that is!

So here is what I do … this is not very sweet which I like, and I would encourage you to use the lesser amount of sugar I suggest. If you find it is not sweet enough, then add more sugar next time. Using light muscovado sugar (or brown sugar) gives a truly delicious flavour to the rhubarb … my mum reminded me recently that this is what she used to do for the best result, and she was so right … thanks mum xo
Ingredients
  • 600g rhubarb, washed and trimmed weight, cut into 2.5cm pieces
  • 75g light muscovado sugar, or brown sugar
Instructions
  1. Place the rhubarb and sugar into TM bowl and cook 8 minutes / 100 / reverse / speed 1 with MC off
  2. Check consistency, and if you wish to break the rhubarb down further continue for another 2 minutes / 100 / reverse / speed 1 with MC off (if continuing, put basket onto lid now)
  3. Place into a glass bowl and allow to cool completely before storing in the fridge and using as desired
  4. Keeps well for at least a week in the fridge … if not consumed beforehand
  5. NB: for an extra 200g of rhubarb add another 25g of muscovado sugar
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/stewed-rhubarb/