Stewed rhubarb
Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season.
Ingredients
- 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices
- 75g/2¾oz caster sugar
- 1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange
- 2 star anise (optional)
- 1 cinnamon stick
Method
Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer.
Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve.
Recipe Tips
If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes.
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