Super quick to make and with 3 ingredients only, this Stewed Rhubarb Recipe makes a delicious fruity sauce that can be used to top your favourite desserts, cakes, yogurt or sweet breakfast dishes!
Servings: 1large jar
Author: A Baking Journey
500gr (1 lb)Fresh Rhubarb
120ml (1/2 cup)Water
80gr (1/3 cup)White Sugar(*)
1Lime - Juice & Zestoptional
Wash the Rhubarb and discard the bottom of the stalks and leaves.
Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
Depending on the type of rhubarb you use and how ripe it is, the cooking time might vary. The rhubarb will naturally break apart and turn into a thick sauce when ready. The time of cooking also depends on the consistency you are looking for; - stop the cooking as soon as the stew comes together if you want a more liquid sauce - keep cooking the fruits and leave it to reduce for a few more minutes if you want a thicker sauce
After 15 minutes, most of my rhubarbs had turned into a sauce but I still had a few small pieces of fruits, which I like. If you want a smoother sauce, you can cook it for longer until all the fruits have broken apart.
(*) Note that some rhubarb can be naturally sweet while others are more tart. I recommend tasting the stew once it is cooked and adjust the sweetness level if it tastes to sour to your. Simply add a little bit more sugar (start with 1 tbsp) and stir it in the warm sauce until dissolved.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com