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Stewed Rhubarb and Raspberries

Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Author: Tansy Boggon

Ingredients

  • 4 cups (500 g) rhubarb, cut into 2cm long pieces
  • 2 cups (280 g) raspberries, frozen or fresh
  • 1 orange, juiced
  • ½ orange, zest
  • 4 tablespoons (80 g) raw sugar

Instructions

  • Place all ingredients into a saucepan.
  • Bring to a simmer.
  • Cook for 10-15 minutes until the rhubarb is soft but still holds its shape.
  • Taste test and adjust sugar if necessary.
  • Enjoy alongside your favourite accompaniments.

Notes

Storage

Allow it to cool before storing it in an airtight container in the fridge for up to 1 week.
You can also freeze stewed rhubarb, although it will become softer when defrosted.