This delicious stewed rhubarb is the perfect combination of sweet and tart with a lovely warming hint of ginger.
This recipe is really easy to make and takes less than twenty minutes to throw together. It is really versatile and can be used in other bakes such as pies, tarts or my delicious Rhubarb Crumble Bars. Alternatively you can keep this stewed rhubarb in the fridge and pour it over ice cream, pancakes, waffles, (such as this delicious Baked Blueberry Waffle recipe), or even treat it like a jam and have it on toast.
I like to add a tablespoon of fresh grated ginger into this but you could skip this ingredient, or even add more of it, if preferred. Alternatively, you could use dried ginger instead of fresh if it is more convenient. You may also want to try a different variation of this by incorporating a pinch of cinnamon or splash of vanilla added to the rhubarb. The recipe below is the method I use to stew apples so if you wanted to add some to the pan to make apple and rhubarb then you would not need to do anything differently.
When this rhubarb is simmering on the hob you may want to remove the lid to give it a quick stir simply to ensure it isn’t burning and sticking to the bottom of the pan. You shouldn’t need to add any extra liquid to this as the rhubarb will release it as it cooks.
I like to use coconut sugar in this recipe and then stir maple syrup through at the end. If you wanted to omit the maple syrup and increase the amount of coconut sugar used then this is an option. I like my stewed rhubarb to retain some of its sharpness so only add enough sugar for there to be a touch of sweetness. If you would prefer this to be sweeter I would add an extra two tablespoons of sugar instead of just using one. If you do not have any coconut sugar available to you then you could use a light brown sugar in its place.
If you are not using this straight away it will store in a jar in the fridge for up to one week.
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