My tip for the perfect stewed rhubarb is to reduce the sugar, and add another fruit to help balance out the tartness and flavours perfectly. But how do you use this sauce? Here are 5 ways to use stewed rhubarb to get you thinking outside of the box.
Rhubarb is one of the first signs of spring and it kicks off the many local flavours to come. Rhubarb provides a very good source of vitamin K, some fibre and antioxidants. But, how do you use rhubarb?
Rhubarb is a vegetable that is often used as a fruit and is known for its sour and tartness. It is often cooked with lots of sugar and commonly used in pies and jams. My favourite way to use it is by making a stewed rhubarb and using it in a variety of ways to add the in-season flavour.
5 ways to use stewed rhubarb
Oatmeal
Top oatmeal with stewed rhubarb, nuts, seeds and yogurt to add a seasonal twist.
Pancakes or French Toast
Top your favourite french toast or pancakes with stewed rhubarb instead of syrup. Power pancakes are on of our favourites, get the recipe HERE
Plain Yogurt
Flavour up your yogurt and add in some nutrients by mixing in the stewed rhubarb and top with your favourite granola.
Plain Cheesecakes
Looking for a quick dessert option? Buy a plain cheesecake and top with stewed rhubarb. It adds a homemade touch and elevates your cheesecake.
Rhubarb Crisp
You can also use your favourite crumble topping on a baked rhubarb crisp using the stewed rhubarb recipe for the bottom layer. This makes for a high fibre dessert option.
So how do you make stewed rhubarb? It is simple, but you will often find recipes that call for a lot of added sugar. This recipe balances the tartness or rhubarb with other fruit, and uses maple syrup for a touch of sweetness.
Stewed Rhubarb
Ingredients
- 3 cups rhubarb chopped
- 1/2 cup water
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 cup fruit of choice (peaches or strawberries) optional
Instructions
- In a saucepan over medium heat, combine water, rhubarb, cinnamon, maple syrup and fruit of choice.
- Bring to a boil, stir and reduce heat to medium low.
- Continue to cook for 15 minutes or until slightly thickened. If chunks of the fruit still remain you can use a potato masher to even out the texture.
- Refrigerate and enjoy within 7 days.
What are your favourite ways to use rhubarb? For more information on rhubarb’s nutrition, storage tips and recipes, check out Half Your Plate.
Don’t forget to check out my growing recipe collection here.