WHB #76: Stewed Rhubarb
March 26th, 2007 by Scott |
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Useless fact number #1 – Rhubarb is a vegetable, not a fruit. Now we’ve got that over with…
When you have something as delicious as Rhubarb (whether fruit or vegetable!) for the first time in its season, the only worthy treatment is to stew it.
That’s not as boring as it sounds, honestly! Basically you’re sweating it off with just a touch of water and some sugar, to allow all those beautiful Rhubarb flavours be tasted in an unadulterated manner.
For this super retro technique, the ideal accompaniment is (and has to be) Custard, whether home made or out of a tin (and never powdered…don’t get me started on that!). Here’s a recipe for Custard which looks as good as any, if you fancy trying it yourself.
Oh! And I don’t peel Rhubarb, but my Mum says that I should. I don’t know why – it tastes just the same. There are some great comments on that subject over on this article.
This isn’t so much a recipe as a serving suggestion. Use 1 stick of rhubarb and 75ml Sugar per person – or more, as preferred to taste.
This article is also my post for Weekend Herb Blogging #76, which is being held over at Kalyn’s Kitchen this week.
Stewed Rhubarb – Method
- Cut rhubarb into 1.5 inch slices.
- Heat 50 ml of water in the bottom of a pan
- Add rhubarb, pour over the sugar. Mix well.
- Continue to stir and heat until rhubarb is soft and just starting to fall apart.
There you go, simplicity speaks. Pour over custard if you like, and enjoy!
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Related posts:
- Rhubarb Fool Recipe
- Yorkshire Pudding
- Murzynek – Polish Black Baby Cake
- Gooseberry Fool / Fruit Fool
- Poppy Seed Cake
Filed under: recipes: Fruit & Veg, recipes: Sweet.
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Meant to buy some in Borough Market on Saturday but by the time I got there there was only a bit left and it didn’t look very good. Definitely going to be on the shopping and cooking list over Easter.
I always put waaay too much rhubarb in the freezer because I always end up with a ton of it in the garden. I have to start hiding rhubarb in everything just to use it all up!
I cooked with rhubarb for the first time a few weeks ago, after you posted your seasonal foods posting. I made rhubarb apple sauce and was pleased to see how easy it was to work with.
Aaah, rhubarb!! Sadly, there’s no sight of that lovely vegetable here yet, so I must wait another few weeks before I get my hands on some..
I wish that rhubarb was available here. Now I’m wondering if it’s possible to grow some in the garden. Sounds great with custard!
Hi Scott…
Thank you, I will definately try it when I am back home today.
I just bought Rhubarb in my last visit to the Market and was looking for ideas of how to cool with it. So your post came just in time
Happy days Gitit
I love rhubarb. I tried planting it but no luck…although I saw one stalk the other day. I think I’ll pick it and stew it just for me.
I don’t peel it unless it’s well into the season and kind of tough!
Rhubarb Custard Pie…..
Trig: It’s so short in season that it gets snapped up quite quickly usually…
Brilynn: I wish I was in that position. I can’t get enough of it – and you should see the price in my local supermarket!
Chris: Rhubarb Apple sauce sounds like a perfect use for it.
Pille: Then allow the anticipation to build…I believe it should taste even better with the waiting.
rowena: It’s quite easy to grow really – but needs a little care to bring out the best flavours.
Gitit: It’s great for making refreshing drinks, too!
Katie: Haha, one stalk…it might make a perfect little reduction for a piece of lamb, which could be quite nice…
Rhubarb! Now there’s a childhood memory. I’m quite sure my mother never peeled it. We always ate our rhubard in pie, with vanilla ice cream. I do recommend trying it that way as well.
I’ve never had rhubarb in my life (this is not a boast, mind you). It was never much around when I was growing up, but I always kept my distance since I’d been under the impression you had to cook it a certain way to remove toxins. If I’m reading the recipe correctly, it looks like the stalk is used but not the leaves. You are all still standing, so the issue must be with the leaves, unless what I’d heard about toxins is just a myth….you know I’m going to try it if I can find it, but I’m curious nonetheless.
Kalyn: Rhubarb in a pie is great too – my favourite is probably a typical English “Crumble”.
Susan: It is just the leaves that are poisonous. Sorry, I should have mentioned that – but the rest of the plant can be eaten raw, dipped in sugar.
Just saw some yesterday in the supermarket but I will try and get mine from the local farm shop (but if not, Tescos it will have to be), I’m already planning on making Rhubarb Fool. My favourite way of serving it, tastes like sweets!
I cook my homegrown rhubarb in a little sugar in the oven. It doesn’t turn to mush that way. The pink rhubarb in the photograph looks wonderful.
Freya: Actually, a fool is a great way to serve it. I serve up fools every year, usually with gooseberries. No doubt there’ll be a recipe on this blog in summer.
Margaret: If you like your rhubarb to keep it’s shape, that sounds a great way to cook it – one I will probably try out, too.
Rhubarb is such an interesting vegetable, especially when you consider how often it is made into dessert! I must confess though: I’ve never tasted rhubarb. Next time I see it at the grocery store I’m going to remedy that!
I knew that about rhubarb. I have never had it stewed only in desserts(like pie).
Ari (Baking and Books): The smell of Rhubarb cooking just has to be sampled to be believed. One of the best culinary smells.
peabody: And I bet they’re delicious pies too, like everything else you bake (no sarcasm intended – you make beautiful deserts!). I’m quite fond of a rhubarb crumble, myself.
Mmm…I love rhubarb. I poached some the other day with vanilla and it’s on my list of ‘things to blog about’!
i’ve never really quite know what to do with rhubarb, and at times i wondered if the tart tasting rhubarb pies from my undergraduate years has put me off trying it out differently…
Julia: It’s one of those “blink and you’ll miss it” foods. The season is so short
Lil: I must have different tastes – the tarter the better! I love really tart cooking apples made into crumble in the autumn, too.
rhubarb is one of my favourite fr..egetables. I only peel it when it’s really woody, and that doesn’t happen much. It’s funny though, because i hate beetroot for it’s “earthy” flavour, yet I love it in rhubarb. One of my favourite recipes is rhubarb creme brulee out of Gordon Ramsay’s Sunday Lunch. fantasmagorical! And I’d agree – the bring on the tart… ness!
johanna: It’s strange because I used to hate beetroot, too. It’s only in recent years that I’ve managed to shed the stigma of “pickled beetroot” left on me as a child. Yuk!
I love rhubarb, and we grilled it last year as little packages with goat cheese inside. It tasted superb!!
It’s such a pity that I can’t find rhubarb here in Andalucia.
The climate is to warm.
Helene: Sounds like a delicious combination! There’s so many different ways those 2 ingredients could be used together, too.
zorra: You could probably get hold of some imported rhubarb wine and just pretend…But then I’m sure Andalucia has much to make up for the lack of Rhubarb?
My husband’s mom makes a rhubarb rollup that is delicious, especially to men and kids (they seem hungrier in our bunch). It has a hartiness to it so it fills them up. It looks really pretty in the pan and is always a hit with icecream when we have big family get togethers. She has shared the recipe with the whole family so generations will be able to enjoy it.
I’m sure it really is delicious, too! Why not share the recipe with the rest of us?