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.
- 500g rhubarb
- 40g brown sugar (8% of weight of rhubarb - use more sugar if you prefer less tartness)
- 20g butter (4% of weight of rhubarb)
- Wash then slice rhubarb
- Turn cooktop to low heat
- Melt butter in non-stick pan
- Add sliced rhubarb and sugar
- Stir frequently
It takes 10 to 15 minutes to “stew” 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 75g on top of my cooked porridge (along with 60g of natural yoghurt, and a sliced banana).
Pan with melted butter, and sugar
Add sliced rhubarb and stir to mix
Stirring now and again
… and it now looks like stewed rhubarb