Description
A traditional British stewed rhubarb recipe made with fresh seasonal rhubarb and sugar. Tangy, sweet, and incredibly simple—perfect with custard, porridge, or yogurt.
Ingredients
- 500 g Fresh rhubarb, trimmed and cut into 1-inch pieces
- 100 g Granulated sugar
- 2 tbsp Water
- ½ tsp Grated fresh ginger ((Optional))
- 1 Zest of 1 orange ((Optional))
- 1 tsp Vanilla extract ((Optional))
- Pinch of sal ((Optional) )
Instructions
- Rinse rhubarb, trim off leaves, and chop into 1-inch pieces.
- Place rhubarb, sugar, and water in a medium saucepan. Add optional ingredients if using.
- Cook over medium heat until sugar dissolves and mixture begins to simmer.
- Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until rhubarb is tender.
- Taste and adjust sweetness if needed.
- Serve warm, at room temperature, or chilled. Store in fridge or freeze for later.
Notes
Reduce sugar for a more tart result or substitute with honey or maple syrup after cooking.
Combine with strawberries for a sweeter twist.
Freezes well for up to 3 months in sealed containers.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert, Side Dish
- Cuisine: British