So it seems that people either love rhubarb or actively despise it. I’m one of the rhubarb lovers and have been happily stewing rhubarb for the past few days. I’m the only one in my household who likes it, so, all the more for me! Here’s how I make it:
Go in the backyard with a knife and hack off 3 stalks from our plant lovingly named “Ruby”. My kids make me apologise each time I cut her up. Jeepers. You can also buy stalks of rhubarb at the grocery store or farmers’ market.
Wash off the stalks then chop them up in 1/2 inch slices.
Throw them into a saucepan and pour a small amount of water into the pot. Just enough to cover the bottom of the pot so it doesn’t burn. Not enough to cover the rhubarb.
Turn the stove top onto minimum heat and cover the chopped rhubarb.
Get distracted by the millions of things.
Recall that I’m cooking rhubarb when it starts to smell delicious. I think a better way to do this would be to time it. So let’s say after 20 min, check on the rhubarb and give it a stir.
Add honey. You can add 1 tsp if you like it tart or 1 Tbsp if you like it sweeter.
When is it done? When you stir the rhubarb and it all falls apart into a stringy sweet gooey mess, it’s done.
You can add it to granola, toast, ice cream, whatever you like. Or eat it out of the pot.
Rhubarb is very high in fibre and high in vitamin K and contains vitamin C.