Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal. Serving stewed rhubarb with ice cream and a little granola has all the yummy flavours of a crisp without the work ֠it has to be one of the simplest desserts to make (and kid-friendly!)
Make a batch and store it in your refrigerator for five days or freeze it to have on hand at any time!
- 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
- 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
- 2 tablespoons water
- touch of vanilla extract (optional)
- Ice cream
- Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
- Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
- Serve over ice cream and top with a little sprinkle of granola.
- Vanilla goes well with rhubarb, you can add a drop of vanilla extract or stew the rhubarb with a split vanilla pod in it.
- The longer you cook this sauce the smoother it becomes. If you’ve looking for a chunkier sauce, cook it for less time.
- Water in this recipe helps to get the sauce started. You could also use orange juice for added flavour.
- Stewed rhubarb is also good on: breakfast cereal, oatmeal, yogurt, pork tenderloin, pound cake, and angel food cake.
- Tasty additions: raisins, orange peel, strawberries (to enhance colour), ginger, honey.