Straightforward Stewed Rhubarb – Fuss Free Flavours

Straightforward stewed rhubarb

The earliest fruit within the British backyard, rhubarb is a conventional staple and a springtime delight.

There was a time when each again backyard and allotment had a stand of rhubarb. Straightforward to develop and tolerant of the British local weather, it was an absolute important to our grandparents.

As now we have grow to be increasingly urbanised, nevertheless, rhubarb has been pushed to the margins of our cooking.

Whereas the French and the Germans nonetheless treasure their rhubarb, I believe that many individuals right here have misplaced confidence with this beautiful tart fruit and are uncertain of easy methods to prepare dinner it. In case you are unsure, learn on!

Taking advantage of rhubarb

In case you are in any doubt, stewing is the place to begin. This stewed rhubarb recipe makes use of simply three components plus slightly water, so it couldn’t be less complicated. This implies it’s excellent for novice and less-than-confident cooks.

Stewed rhubarb is scrumptious served merely, with custard, cream, yoghurt or ice cream. It makes a stunning addition to your morning porridge or is usually a topping for a luscious cheesecake.

It’s also possible to use your stewed rhubarb as a filling in recipes for crumbles or pies.

I like rhubarb stewed with orange finest and that’s what I’ve used on this recipe. Different flavours like ginger and vanilla work very properly too, nevertheless. Later within the season you possibly can add strawberries.

Rhubarb is a tart fruit and desires sugar. I’ve saved it to a minimal on this recipe however you actually do want it.

Selecting rhubarb

Though we eat it as a fruit, rhubarb is definitely the stem of a herbaceous plant. In different phrases, it’s extra of a vegetable, like celery.

You probably have entry to a stand of rhubarb, it is best to choose it earlier than the stems get too cumbersome. Select stems which are about as thick as your thumb.

All the time pull the stems away from the plant, quite than slicing them, which might ‘wound’ the plant. Twist them off so that you just take the rounded bit on the backside that matches across the crown.

If you’re going to purchase rhubarb from the grocers or the market, then you definately need contemporary, agency stems. Keep away from any which are floppy or too fibrous.

Both means, the rhubarb must be trimmed. Lower off any slight ridge of brown matter on the root finish and all the leaf. Rhubarb leaves could cause meals poisoning.

Pink or inexperienced?

The distinction in color is partly all the way down to totally different varieties however typically the youngest and earliest rhubarb is each extra pink in color and extra tender.

The pinkest rhubarb is compelled rhubarb. That is rhubarb grown beneath a darkish cloche or cowl, or within the industrial sheds which are discovered throughout Yorkshire’s ‘Rhubarb Triangle’.

These vegetation are saved slightly hotter than they might naturally be. Depriving them of sunshine encourages them to shoot upwards searching for the solar.

Solely the primary selecting of the season is compelled, and it’s accessible by means of late winter, from the start of January into March.

Why make stewed rhubarb

• This stewed rhubarb recipe is really easy to make – simply 10 minutes to arrange and prepare dinner.

• Stewed rhubarb is adaptable, so combine up the flavours to fit your style.

• It is going to hold for every week within the fridge, so you can also make an enormous batch as soon as every week.

Stewed rhubarb components

• Rhubarb – the brisker the higher, so see my notes above on selecting rhubarb

• Orange – you need the zest, so select unwaxed and wash properly

• Sugar – white or golden sugar, granulated or caster is okay.

Earlier than you begin, learn my step-by-step tutorial, with images, hints and ideas so you can also make good stewed rhubarb that holds it form.

Scroll down for the recipe card with portions and extra ideas on the backside of the web page.