Recipe for stewed rhubarb

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).

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