Stewed Rhubarb
*You can scale up the recipe according to how much rhubarb you have and how many people you’re serving.
- 4 cups chopped rhubarb
- 1/4 cup water
- 1/4 cup sugar—more or less, to taste
- Grated zest of 1 lemon
- A handful of cranberries for colour, if your rhubarb is not the red variety
Place water, rhubarb and cranberries, if using, in a small pot, cover, and bring to the boil over medium-high heat. Reduce heat to medium-low and cook for 10 to 15 minutes, until rhubarb is soft but still retains its shape.Add sugar and lemon zest and cook for a minute more. Taste and add more sugar if you like. Pour rhubarb into a strainer set over a medium-sized bowl. Allow the juice to drip through until the stewed rhubarb is fairly solid—about 15 or 20 minutes. Reserve juice. Serve stewed rhubarb in parfait, use in quick breads or muffins, spread on toasted scones, or spoon it into your morning yogurt. Will keep, covered, in the fridge for about 1 week, and for up to 6 months in the freezer.