I quite like some stewed rhubarb on occasion instead of fruit atop my porridge in the morning. Here’s my recipe for stewing rhubarb.
- 500 g rhubarb
- 40 g brown sugar (8% of weight of rhubarb – use more sugar if you prefer less tartness)
- 20 g butter (4% of weight of rhubarb)
- Wash then slice rhubarb
- Melt butter in non-stick pan
- Add sliced rhubarb and sugar
- Stir frequently
Should take 10 to 15 minutes depending on how thick you like it. Remove from pan when it’s to your liking.
Store in container in ‘fridge.
I usually spoon about 75 g on top of my cooked porridge (along with 60 g of natural yoghurt, and a sliced banana).