Description
This Stewed Rhubarb recipe combines the tartness of rhubarb with the citrusy zest of orange and the sweetness of honey, creating a naturally sweetened dish that’s perfect as a side, topping, or enjoyed on its own.
Ingredients
8 cups rhubarb, chopped into ½-inch pieces
⅓ cup honey or maple syrup
2 tbsp orange zest
¼ cup orange juice
Instructions
- Prepare the Rhubarb: Wash the rhubarb thoroughly and chop it into ½-inch pieces.
- Cook the Rhubarb: In a pot over medium-low heat, combine the chopped rhubarb, honey (or maple syrup), orange juice, and orange zest. Stir gently to combine.
- Simmer: Cover the pot with a lid and let the mixture simmer for approximately 20–25 minutes. Stir the rhubarb every 5 minutes to ensure even cooking. For a smoother consistency, cook for 25 minutes; for chunkier stew, cook for 20 minutes.
- Serve: Once the rhubarb has softened to your desired consistency, remove it from the heat. Serve warm or chilled, as a side dish, topping, or just on its own.
- Store: Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 1 year.
Notes
For added warmth, try spicing the rhubarb with cinnamon, cloves, or ginger.
Adjust sweetness by increasing or decreasing the amount of honey or maple syrup.
Add berries (like strawberries or raspberries) for a fruity twist on the flavor.
This dish is naturally dairy-free, gluten-free, and paleo-friendly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
