Welcome to my Grandmother’s debut on the blog! I’m staying with her and my Grandad at the moment and I might never leave, they’ve got the most wonderful kitchen! We went to the supermarket this morning and picked up some English rhubarb – which is something I remember having with my Nan since I was really little – so I thought it was about time I introduced her (or her hands) to you lot!
We start by washing the sticks of rhubarb under the tap before topping and tailing them (cutting about a cm off each end) then cutting into 1-2 cm pieces.
Once they’re chopped up, pop them in a heavy based saucepan on a low heat. You’re not going to want more water than what’s leftover from their quick rinse as they’ve already got a very high water content.
Let the rhubarb sweat for a little bit (just a few minutes) before adding the sugar. I asked Nan how much sugar she puts in and she shrugged, so just do it by eye. “A couple of shakes” will do it, you can always add more to taste towards the end of cooking but you can’t undo it once it’s in!
Once the sugar is in give the pan a little stir and cover it with a lid, make sure it’s on a nice low heat or you’ll have a horrible burnt sugary mess on your hands. Leave it completely alone for about 7-10 minutes or until it looks like the picture below.
See? Really easy! There are loads of ways to cook rhubarb, I know a lot of people roast it but that’s a bit too much faff and baking paper for me – more of a weekend cooking experience. Stewing is the way to go for a quick and delicious weekday dessert, get involved!