One of the very first things we harvest every year from our garden is rhubarb. Generally I make pies, or crumbles with the rhubarb, but I do have another few favourite recipes as well as a new one that is going to become a summer staple.
Last weekend we had to take a break from our walls since we were pretty much out of rocks and there was a delay in getting more delivered because we had to change companies, and rock type…though similar. So, we decided to relax and let our bodies get some down time from the labourous hauling up and down the hill. Idle is not something I do well, unless of course I have an amazing book that I can lose myself in. Unfortunately I had just finished that book and had yet to get into another.
So, part of my ‘relaxing’ was processing some of the delicious rhubarb. I managed 3 recipes from the same rhubarb. Here’s the first one. Stewed Rhubarb….excellent for in smoothies, over ice cream or as part of a dessert.
- Rhubarb (approx. 5 – 6 stalks)
- 2 cups sugar
*Amounts can be adjusted based on preference
Peel the Rhubarb of the stringy outer layer. Take a paring knife and lightly cut the top of the stalk as close to the edge as possible. Pinning the small chunk of rhubarb against the knife using your thumb (not too much pressure), gently pull. The stringy outer layer will peel off.
Chop the peeled rhubarb into small pieces approximately the size of a quarter. I cut the length of the rhubarb to make the strips thinner, and then chopped it for nice smaller sized pieces.
Place in a large pot. It should fill about half of a standard large pot
Add sugar. I like my stewed rhubarb a little tart still, so I only use 2 cups of sugar. If you prefer a sweeter dish, then I recommend adding more sugar.
Add water so that it just covers the rhubarb. The pot does not need to be full. Some of the rhubarb can still be poking out of the top of the water. Stir it up.
Bring to a gentle boil. Keep an eye on it. Depending on how much sugar you added, it can easily boil over. Stir constantly.
Once it has come to a gentle boil, reduce heat to low, add a lid and let simmer for 45 minutes to an hour.
Test to make sure it is sweet enough for your liking. It is easy to add more sugar and let it melt into the batch while it is still simmering.
If you feel that there is still too much liquid you can either simmer for a little longer without the lid on, which will help it reduce. Or, you can carefully drain some of the liquid so that it is to your desired consistency.
Visuals of the process
Stay tuned for the next part of the process!