Ingredients
1 lb fresh rhubarb stalks, trimmed and sliced into 1/2-inch pieces
3/4 cup granulated sugar
1 tablespoon water or orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
A pinch of salt
Instructions
Step 1: Wash the rhubarb stalks thoroughly and ensure all leaves are completely removed and discarded. Slice the stalks into even 1/2-inch pieces for consistent cooking.
Step 2: In a medium heavy-bottomed saucepan, combine the sliced rhubarb, granulated sugar, and water (or orange juice).
Step 3: Place the saucepan over medium-low heat. Stir occasionally until the sugar begins to dissolve and the fruit starts releasing its natural juices.
Step 4: Bring the mixture to a gentle simmer. Lower the heat if necessary to avoid scorching. Cook for 15-20 minutes, or until the stalks are tender but not completely disintegrated.
Step 5: Remove from heat and stir in the vanilla extract, lemon zest, and a pinch of salt.
Step 6: Allow the mixture to cool to room temperature. The rubarbe recipe will thicken as it cools. Serve warm or chilled.
Notes
Always discard rhubarb leaves as they are toxic. For a deeper red color, choose the reddest stalks available in the market.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 24 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: rubarbe recipe, rhubarb breakfast, stewed rhubarb, spring recipes, sweet rhubarb
