I do like a bit of stewed rhubarb, particularly on my muesli after it has been chilled in the fridge (the rhubarb, not the muesli).
Here's how I normally cook it:
Chop your rhubarb into short pieces, put in a pan with a little bit of fruit juice, a piece of cinnamon stick, a star anise, and some sugar or honey to taste (probably more than you expect to need, rhubarb can be quite tart). This time I also included a tablespoon of syrup from a jar of stem ginger.
Bring to a simmer, then cover and cook for about 20 minutes until the rhubarb is falling apart. Cool, then chill overnight.
Serve on your muesli/porridge and/or with greek yoghurt.
6 comments:
I love rhubarb! I haven't found nearly enough of it in the shops this year. I did manage to scrounge enough to try out the Rhubarb Clafoutis from River Cottage Everyday though - I'd recommend it if you're a rhubarb fan!
For some reason Mudchute Allotment holders produce marvelous rhubarb except for one plot - mine. I look with envy at the proliferation and feel like some pilferation ( I resist).
Your recipe sounds good. Ever tried fig and rhubarb jam?
@nicola I like the sound of that, is it easy to make?
@ colleen, surely one of your neighbouring plots can spare a few sticks. A few loud sighs and some longing looks as they are picking their crop might work...never tried fig and rhubarb jam. I'm not a big fan of figs, just the thought of all those seeds has me picking in my teeth!
@nicola what am I asking you for, I've got the book downstairs! Doh!
we have the best rhubarb up here - Wakefield Triangle Rhubarb :)
you can cook rhubarb in orange juice, just simmer it for a while. If you liquidize it and add it to some double cream, you get a nice rhubarb fool.
Come visit, my forced rhubarb is going mental...
Post a Comment