Stewed Rhubarb
Servings: 2 -1/2 cups
Ingredients
- 600 g rhubarb washed and trimmed weight, cut into 2.5cm pieces
- 75 g light muscovado sugar or brown sugar
Instructions
- Place the rhubarb and sugar into TM bowl and cook 8 minutes / 100 / reverse / speed 1 with MC off
- 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)
- Place into a glass bowl and allow to cool completely before storing in the fridge and using as desired
- Keeps well for at least a week in the fridge … if not consumed beforehand
- NB: for an extra 200g of rhubarb add another 25g of muscovado sugar
Notes
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