Stewed Rhubarb

So easy it shouldn’t even be written down.

But I’m doing it anyway because I LOVE RHUBARB and it deserves this recognition.

This is a little treat I make myself when my Mum deigns to give me some of the beautiful rhubarb she grows in her garden. I find it really difficult to find rhubarb in the supermarkets in the UK, which is probably a good thing as it restricts how often I can make it and this is laden with naughty, naughty sugar.

It’s sticky, it’s chewy, it’s tangy. It’s SO good in porridge or yoghurt in the morning. It has the ability to make even Monday mornings just that little bit sweeter.

Today I made a mini version with only 2 thin sticks of rhubarb (Mum evidently wasn’t feeling too generous, but it’s FREE RHUBARB FOR GOD’S SAKE so I’m not complaining), but usually I go with four sticks of medium thickness, and it lasts me about a week of breakfasts.

Rhubarb 4 sticks, medium thickness
Sugar Five dessert spoonfuls

Short and sweet 😉

  1. Heat your oven to 150°C. Chop your rhubarb and put it in an ovenproof dish.


2. Sprinkle your sugar on top.


3. Pop it in the oven, middle shelf, for about 20-30 minutes, or until it’s squishy and syrupy. Check it after 10 minutes of cooking to give it a mix around. ET VIOLÀ!


Keep it in the fridge for up to a week – if you can make it last that long 😉

No but seriously try this and tell me you don’t get addicted. I dare you. And whilst you’re at it, shall we start a petition to demand a more plentiful rhubarb stock in British supermarkets? If anyone knows where I can get my hands on some at this time of year please let me know and I’ll have bought it all by the end of the week.


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