Stewed Rhubarb
Stoppings out of the conduits.
Ingredients
- 2 bunches rhubarb
- ½-1 cup orange juice
- ½-¾ cup sugar
Instructions
- Wash rhubarb and chop.
- Put into saucepan with ½ cup orange juice (you can use water, but orange juice gives you extra flavour) and ½ cup of sugar. Stir through the sugar.
- Bring to the boil, then turn heat down very low, cover with a lid, and simmer for about 15 minutes. Stir occasionally to ensure the rhubarb cooks evenly. If the liquid has boiled off too rapidly, you can add a little more orange juice, but bear in mind the rhubarb will release liquid too. You want some of the structure of the rhubarb to remain.
- Before taking off the stove, taste. Do you prefer tangy, or sweet? If you want a little more sugar, stir through a bit at a time and adjust for your taste.
- Serve as is, or on porridge, with rice pudding, custard, ice cream, cream.