A vibrantly coloured, easy and versatile stewed rhubarb recipe that can be enjoyed with yogurt, custard or ice cream. Or try it as a topping on porridge or muesli.
Stewed rhubarb brings back childhood memories of harvesting produce from our veggie garden and orchard, and preparing stewed, bottled and baked fruits.
I remember coming home from school to a dining table piled high with apples for coring. And then enjoying the resultant crumbles for afternoon tea.
Rhubarb was a way to zest up the apples and give a different flavour profile—one I love and still do!
A taste for rhubarb
Since moving to New Zealand I’ve been reacquainted with rhubarb.
However, I wanted to give it a modern twist. So, I added raspberries, which give a vibrancy in colour and taste. Both rhubarb and raspberries are tart so I wasn’t sure how the flavours would go.
However, the rhubarb and raspberries meld together with the orange juice, zest and sugar to create a delectable combination that is delicious on its own or superb with yogurt, custard or ice cream. And of course as a base for crumble.
You could add a little additional sugar if the recipe is too tart for you. Or only include the red portions of the rhubarb stalks.
Stewed Rhubarb and Raspberries
- 4 cups (500 g) rhubarb, cut into inch long pieces
- 2 cups (280 g) raspberries
- 1 orange, juiced
- ½ orange, zest
- 4 tablespoons (80 g) raw sugar
- Place all ingredients into a saucepan.
- Bring the boil and then simmer for 8-10 minutes until the rhubarb is cooked but still holds its shape. Taste test and adjust sugar if necessary.
- Enjoy alongside your favourite accompaniments.
- Allow to cool before storing in an airtight container in the fridge for up to 1 week.
Have you tried this recipe for stewed rhubarb?
I’d love to hear whether you’ve tried this recipe or what other ways you enjoy preparing or serving rhubarb. Share in the comments below.