Stewed Rhubarb
From Lori, Yorkville CSAThe variable in this recipeis how much sugar to add. Rhubarb’s sweetness varies according to growing conditions and maturity. So start with just a little sugar and taste as it cooks, adding more sugar if desired.This tangy sauce can be used to accompany fish or chicken, or over pancakes, waffles, or ice cream. You can substitute brown sugar for white sugar; it will take a little longer to dissolve. And if you’re using your stewed rhubarb in a savory dish, cut back to just a tablespoon ofsugar and eliminate the cinnamon.
Ingredients
- 1/4 cup sugar, or 1 TBS if using in a savory dish
- 1/4 cup water
- 6-8 oz rhubarb, trimmed, cleaned, and cut into ¾ to1-inch pieces (about 1 ½ cups)
- 1 tsp lemon juice (optional)
- 1/2 tsp cinnamon (optional)
- 1 tsp grated fresh ginger (optional)
Instructions
- Combine the sugarand water in a small saucepan. Bring to a boil over medium heat, stirringconstantly until sugar is dissolved. Add the rhubarb pieces to the sugar syrupand return to a boil. Lower the flame and simmer for about 10 minutes until therhubarb is soft but not dissolved. Add the optional ingredients if using; tasteand add more sugar to taste.
- Remove from oven. Add the juice, and return tothe oven for another 20 minutes.