This tart and slightly sweet vegetable has a short growing season and is available in early spring.
You can enjoy it in so many wonderful ways from dessert to cakes and pies, jams, juice, crumble, compotes, in salads and many more.
Rhubarb is low in calories and a good source of fiber, Vitamin K and C and antioxidants.
Cooking a rhubarb dessert is very simple and doesn’t take up much time.
Ingredients for 4-6 servings
1 kg Rhubarb
How to cook the Rhubarb
- wash the rhubarb stalks under cool water and peel off the stringy fibers with a small knife
- trim the top and bottom of the stalks and cut the rhubarb into 2-3 cm thin slices
- give the vegetable to a large pot and add water, just enough to cover the bottom of your pot
- add sugar and bring to a boil
- reduce the heat and simmer for about 5 minutes. If you like the rhubarb a little more firm, reduce the cooking time by 1-2 minutes
How to serve the Rhubarb
Serve warm or cold with vanilla sauce or vanilla ice cream or on pudding.
How to store in the fridge
If you have raw rhubarb that you are not ready to cook yet, wrap it in a damp towel and store in the fridge for up to three days.
Store your cooked rhubarb in an airtight container in the fridge for up to one week.
How to freeze
You can freeze the raw or cooked rhubarb in a freezer safe container for up to a year.
I would recommend to freeze the raw rhubarb clean, dry, peeled and cut into pieces.
Cooking with love provides food for the soul.
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