Place the chopped rhubarb, sugars, lime juice, ginger, and water in a large pan and bring it to a boil.
Turn down the heat to low and simmer for 8-10 minutes until the rhubarb is tender but has not lost its shape.
Cool the stewed rhubarb before storing it in the fridge, or freezing for use at a later date.
Video
Notes
Variations:
Vary the flavours by using orange juice in place of lime juice. Or, why not try a vanilla pod or cinnamon stick instead?
Add 2 peeled and chopped Bramley apples and make an apple and rhubarb compote.
If you like your stewed fruit on the tart side, half the amount of sugar used.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Stewed Rhubarb
Amount per Serving
Calories
111
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
6
mg
0
%
Potassium
383
mg
11
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
22
g
24
%
Protein
1
g
2
%
Vitamin A
136
IU
3
%
Vitamin C
15
mg
18
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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