Wednesday, 5 May 2010

Stewed Rhubarb

It's the start of the rhubarb season and to celebrate I thought I'd make my favourite rhubarb dish.


  • 12 sticks of rhubarb, washed and cut into 1cm pieces
  • 6 tbsp demerara sugar
  • 2 tbsp lemon juice
  • 4 tbsp water


  1. Preheat the oven to 200 degrees.
  2. Place the rhubarb in an oven proof dish such as a roasting tin.
  3. Sprinkle the sugar, lemon juice and water over the top of the rhubarb.
  4. Stir the rhubarb well to ensure it's got an even coating.
  5. Cover the dish with foil, squeezing the edges down to make sure you have a good seal.
  6. Bake in the oven for 45 minutes.
  7. Serve hot or cold, on it's own or with a creamy sauce such as custard or yoghurt.
Serves 6 to 8.

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