When the rhubarb is ready, a batch of stewed rhubarb is in order. This sweet and tart sauce is a great dessert on its own but it also serves as an excellent topping for ice cream, custard, toast, pancakes, crepes, muffins, waffles, yogurt, etc.
Stewed rhubarb, or rhubarb compote as it is also called, is simply rhubarb pieces cooked with water, sugar and cinnamon.
* use spices like ginger, nutmeg or pie spice in addition to or instead of cinnamon
* add strawberries, raspberries or cranberries for added color and flavor
* use honey or other sweeteners instead of sugar; add a little or a lot
* add flavoring like vanilla extract, Drambuie, orange juice or orange zest
* add cornstarch mixed with water and boil it with the rhubarb for a thicker sauce
Rhubarb parfaits are one way we like to use stewed rhubarb – simply layer yogurt, rhubarb and granola.
Follow the basic technique for every batch, just have fun experimenting with different flavors and additions. Try it and let me know which flavor combination is your favorite!
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.