Rhubarb Recipes

Stewed Rhubarb
900g/2lb Fresh Rhubarb
175g/6oz Sugar
150ml/5fl.oz. Water

Clean and trim the rhubarb and cut into 2.5cm/1 inch
lengths.
Place in a large saucepan together with the sugar and water and bring slowly to the boil, stirring. Cover and simmer for 8-10 minutes or until just tender, shaking the pan from time to time. Serve hot or cold with custard or cream.

Easy Stewed Rhubarb
6 cups chopped rhubarb
1 cup granulated sugar
2 tbsp water

In large saucepan, combine all ingredients. Cook over medium heat, stirring, until sugar is dissolved. Reduce heat to medium low. Simmer, uncovered and stirring occasionally for about 15 min or until slightly thickened and rhubarb is in threads. Let cool. Can be refrigerated up to 5 days.

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