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!
What’s your favourite accompaniment to rhubarb? Let me know in the comments! I think it’s lush with strawberries and maybe a bit of custard..
Cate in the Kitchen 
I adore stewed rhubarb; is there much better in life? Probably not. Lovely with ginger.
Ah yes I love it with ginger! My Mum makes a beautiful rhubarb and ginger jam.
As do I – I can’t wait to make it again :). Very simple too.
Yay rhubarb!
I’ve got an absolute butt-load growing in the garden, so I’m going to have to get creative with it!
Say hi to your nan for me! 😀
Lorna | naturally-bee.blogspot.co.uk |
Wicked!! This stuff was from the supermarket but my Mum’s got loads growing up on her allotment which should start to make its way into the kitchen in May, very exciting!
I’m not a fan of rhubarb but loved reading your post. You’re lucky you got your nan, I never got a chance to know mine. 😦 and by accounts my paternal grandmother was a fantastic baker – I would’ve love to have learnt from her (as mum sucks lol).
It certainly is a blessing, so glad you enjoyed my post – even if you’re not big on rhubarb! I’m addicted to it x