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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