As much as I am grateful for gratitude (and my 30 Day Gratitude Challenge) I am also currently very grateful for rhubarb – and I don’t think I can last another 2 weeks without some sort of food post. So here it is – Blissful Best Rhubarb!
Ingredients: fresh rhubarb, raw sugar, lemon
Method: Wash rhubarb stems and remove ends and leaves. Cut into inch-long chunks. Weigh your finished amount. Throw rhubarb into a saucepan and add 20% of the weight of the rhubarb in raw sugar to the pot as well. Then add a sqeeze of fresh lemon.
Now stir over low heat, and then cover. Remove lid and stir occasionally so it doesn’t stick – don’t have your heat up too high or it will!
The rhubarb will cook down in its own juices, and that will take ten to fifteen minutes depending on how much you have, and how hot your pot is!
Finish with another small squeeze of lemon. The rhubarb will now be soft, with a few large chunks left, and that lovely sweet/tart pink stringy goodness.
Serve with fresh cream, ice-cream or my favourite – baked custard. If you’re lucky enough to have left-overs this will brighten up any breakfast cereal and also goes well with yoghurt. Enjoy!
PS – Here’s my delicious baked custard recipe here