Stewed rhubarb
- Sophie Godwin – Cookery writer
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.5 out of 5.48 ratingsRate
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Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Cinnamon ice cream
A star rating of 4 out of 5.15 ratings
Ultimate vanilla ice cream
A star rating of 4.6 out of 5.114 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g rhubarb
cut into inch long pieces
-
1 orange
zest and juice
-
100g caster sugar
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Nutrition: per serving
-
kcal119
-
fat0.1g
low
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saturates0g
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carbs27g
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sugars27g
-
fibre2g
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protein1g
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salt0.1g
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Method
-
step 1
Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
RECIPE TIPS
RHUBARB SYRUP
To make a syrup, remove the rhubarb from the liquid, turn the heat up and reduce until you get a syrupy consistency. This tastes great over ice cream.
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A star rating of 4.5 out of 5.48 ratings
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