Stewed rhubarb with sultanas, rum and dark sugar

Stewed rhubarb with sultanas, rum and dark sugar

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Stewing is the simplest way to make rhubarb taste wonderful. I like to keep a pot of this in the fridge in springtime, to eat with yogurt as a light dessert. It’s very easy to turn into a sweet chutney, too.

Ingredients

Quantity Ingredient
200g rhubarb
splash rum
150g dark muscovado sugar
scattering sultanas

Method

  1. Wash the rhubarb, then cut it into irregular pieces. Put into a small saucepan with the rum, sugar and sultanas. Pop the lid on and bring to a gentle simmer, then cover and stir occasionally. After five to 10 minutes, the rhubarb will soften. Remove from the heat.

Storage

  • Stewed rhubarb will keep for four days in a sealed container in the fridge. Return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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