GRANDMA'S STEWED RHUBARB
This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.
Provided by SILLYJILLY
Categories Desserts
Time 1h15m
Yield 64
Number Of Ingredients 6
Steps:
- Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.7 g, Sodium 6.2 mg, Sugar 4.9 g
STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM
Steps:
- Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
- Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.
STEWED RHUBARB WITH GINGER AND VANILLA
Provided by Florence Fabricant
Categories one pot, dessert
Time 50m
Yield About 3 cups, or 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
- Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
- Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 74 grams
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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STEWED RHUBARB - JO'S KITCHEN LARDER
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5/5 (1)Total Time 15 minsCategory Breakfast, DessertCalories 74 per serving
- Prepare your rhubarb by washing and cutting it into small chunks. I cut mine into 5cm/2inch pieces.
- Put it into a medium size saucepan together with the juice and zest of one orange, sugar and the flavourings of choice.
- Cook on a medium heat stirring from time to time (especially at the beginning before rhubarb has released its juices) for 8-10 minutes depending on your preferred consistency of the rhubarb.
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- Make Rhubarb And Ginger Crumble. The classically British flavors of rhubarb and ginger crumble, are perfect for a low-fat, no-guilt, sweet tea-time treat.
- Bake Rhubarb Marbled Madeira Cake. Tired of the same old lemon or chocolate and vanilla marbled cakes? The perfect expansion of your palate can be achieved via the subtle tartness of the rhubarb with the glorious texture of Madeira cakes.
- Try Stewed Rhubarb Chia Parfait. Parfaits are the ultimate can-never-say-no-to dessert, but a hint of tangy rhubarb in them makes them even better. Use graham crackers (or any biscuit of your choice), layer your stewed rhubarb jam or emulsion with low-fat Greek yogurt, and you got a yummy snack!
- Mix In Some Oats With Vanilla And Chia. Think oats are bland and boring? This is the perfect opportunity to put your stewed rhubarb to good use. Rhubarb doesn’t just brighten this dull breakfast; it makes generally bland foods loads better by adding an enjoyable tangy flavor profile.
- Bake A Rhubarb Pie. Pies are incredible with the correct tart layering them, and freshly stewed rhubarb adds a depth of sourness and tang to the generally sweet crust.
- Make Rhubarb And Greek Yogurt Popsicles. These are the perfect healthy snack to slurp away at during particularly hot summers. Not only will the tartness of the rhubarb and the silkiness of the yogurt make a fantastic snack, but you will also save a ton of money that you would likely have spent buying popsicles that are terribly loaded with sugar.
- Blend A Rhubarb Strawberry Smoothie. The typical fruit put in smoothies is delicious, but stewed rhubarb smoothies are even better, especially with ripe strawberries in the mixture.
- Make Rhubarb Jam. With variations like rhubarb vanilla jam, strawberry jam, and even rhubarb ginger jam, the best use of your stewed rhubarb is through emulsifying it into jam.
- Cook Some Rhubarb Applesauce. If you like applesauce, you’ll love rhubarb applesauce. Everyone in your family will love it, too, even your kids. Rhubarb applesauce is a perfect dish to keep on hand for a quick breakfast, healthy dessert, school lunch, or an after-school snack.
- Make A Stewed Rhubarb Cake. Fruity cake lovers, listen up: this stewed rhubarb cake is a great alternative to other fruity cakes like strawberry, lemon, or cherry.
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