Homemade Stewed Rhubarb Recipe

There are a variety of flavours that can be added to plain stewed rhubarb for something extra. Examples for this sized recipe includes: 1 tsp vanilla extract or paste, 1 tsp ground ginger or 1 tbsp fresh that has been lightly fried before adding the other ingredients, the zest and juice of 1 orange or lemon, 1 cinnamon stick, 3-4 cardamom pods or 1 tsp ground cardamom, 1 tsp cracked black pepper, 200 grams of fresh or frozen chopped strawberries, or my personal favourite 200 grams of fresh or frozen raspberries and 1 tbsp rosewater.

I have seen some Americans peeling their rhubarb before cooking but I have personally never done that. Rhubarb supposedly has a stringy exterior but I have never encountered this so it’s not necessary but if you would like to I don’t think it would harm the finished dish.

Maybe you’d like your stewed rhubarb to bit a little thicker for your personal taste or would like to use it as a cake filling. You can cook the rhubarb a little longer and it will thicken as it cooks. You can also mix together 1 tsp of cornflour with 1 tbsp of water to a paste and add to the stewed rhubarb while cooking. Allow to cook out for a further 4-5 minutes while stirring to thicken.

Absolutely! Allow it to cool fully before placing into airtight containers and freezing for up to 3 months.

In Ireland, pink rhubarb is only available for the first few months of the season. As the year goes on, the rhubarb available gets greener in colour. Green rhubarb is still perfectly edible however it does tend to get a little more bitter the greener it comes. When cooking, you can add 1/24 tsp or a tiny pinch of baking soda to help remove the bitterness You might also need to add a little more sugar, just make sure to taste it as you go. You can aso add 1 or 2 drops of red food colouring for a more attractive colour.