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
yes to myself being a rhubarb lover too, all the tarty fruits. I also like the gooseberries tho you don’t see them around much up my way, my Mum said she saw them frozen in some supermarket tho. Gooseberry shortcake! I like stewed rhubarb cold with fresh strawberries added mmmm
I’m a gooseberry nut too. Quite easy to grow – love them fresh in salads, stewed or as jam. Heavenly!!!
Grow your own Rhubarb.. Buy a large plastic garbage bin and a 12″ (30 cm) high plastic flower pot. Cut the bottoms out of both with a Stanley knife. Place bin right side up on bare soil in a spot in the garden that gets a bit of shade part of the day. Fill up to 8 ” (20 cm) from the top with a mixture of potting mix, straw, fertilizer and a good quantity of cow manure. Plant a Rhubarb plant and place the bottomless flowerpot upside down over it. Top it with a thin layer of straw, once a year dig a good quantity of cow manure into the space between the flower pot and the bin, keep up the water and you will have rhubarb throughout the year in warm climates and in season in colder ones. Mine has been going for five years. Once cooked with sugar and poured into sterilized jam jars it will keep a long time in the fridge.
That’s fantastic! Thank you so much for sharing 😀 xx
Wow, my mouth is watering! Love rhubarb, but haven’t had it since being diagnosed with diabetes, because of the amount of sugar you need to add …….. lol. 🙂
Just found this site and saw your post. I am diabetic and I use splenda for sugar and safe for diabetes. I wont let the disease take away my love for rhubarb. 🙂
love rhubarb. my daughter and I made a lovely rhubarb cake the other day. It doesn’t like my property but my neighbour, up the hill, is always generous in sharing his crop!
I bought some rhubarb recently and it was awful – woody, tasteless and expensive. My mum used to grow it in the garden when I was wee and it was so good, in rhubarb fools, crumbles, etc. I love the idea of it with baked custard, that’s a wonderful bit of comfort food. I might try making this if I can find some decent rhubarb (one of the neighbours has loads in her garden…..).
Goodness gracious that looks delicious And is it really as easy as you make seem it is? 🙂
This reminds me of my childhood we had a rhubarb patch and I love stewed rhubarb- I will look for some at the markets this weekend xxoo BTW why not do a gratitude post on being grateful for food and how it nourishes us?
I love rhubarb but it does not like me – but I can eat it in a custard pie