Stewed Rhubarb
photo by anniesnomsblog
- Ready In:
- 22mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 500 g rhubarb, trimmed,cut into 3 cm pieces
- 160 g sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
directions
- Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
- Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
- Remove from the heat and set aside in a medium bowl, covered.
- Great with"Baked mascarpone cheesecake".
- See recipe listed here at Recipezaar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We love rhubarb! This was served over pound cake and it got a lot of ooohs and ahhhs! Very easy to make. Just sweet enough. Next time I will double the recipe and have some ready in the fridge. Seems like we always have a lot of rhubarb go to waste I'm thinking this would freeze nicely too! Thanks Chris, good recipe!
-
My Dad is 85, and grew up on stewed rhubarb. Unfortunately though, the two women in my family who made it -- my mother and grandmother -- took their secrets to the grave several years ago. On whim though, I decided to try this recipe for him, so he could enjoy his favorite again. And I'm happy to say he LOVES IT! I'm so happy to be able to do this for hm (Me, I can't stand the stuff LOL!). Thank you!
see 7 more reviews
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>