STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SWEETLY STEWED RHUBARB
Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.
Provided by Bethany Webber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g
GRANDMA'S STEWED RHUBARB
This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.
Provided by SILLYJILLY
Categories Desserts
Time 1h15m
Yield 64
Number Of Ingredients 6
Steps:
- Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.7 g, Sodium 6.2 mg, Sugar 4.9 g
STEWED RHUBARB PARFAIT
Sliced rhubarb gets a quick cook on the stovetop and then stews in the fridge until it reaches peak scrumptiousness. Now it's ready for the parfaits!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
- Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
- Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 16 g, Protein 2 g
STEWED RHUBARB & RED BERRIES
Steps:
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
KHORESH RIVAS (SAVORY RHUBARB AND BEAN STEW)
In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt.
Provided by Naz Deravian
Categories dinner, lunch, beans, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about ¼ teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
- In a large pan, heat ¼ cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You'll reuse this pan.)
- In a large, deep sauté pan with a lid, or a Dutch oven, heat ¼ cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it's salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
- To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
- Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn't be soupy. The stew can be made 1 day in advance up to this point.
- Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You're not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
- Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don't stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
EASY STEWED RHUBARB
Make and share this Easy Stewed Rhubarb recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 3 cs.
Number Of Ingredients 3
Steps:
- In large saucepan, combine all ingredients.
- Cook over medium heat, stirring, until sugar is dissolved.
- Reduce heat to medium low.
- Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
- Let cool.
- Can be refrigerated up to 5 days.
Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2
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HOW TO MAKE CLASSIC STEWED RHUBARB - FRESH OR FROZEN …
From gettystewart.com
3.3/5 (11)Total Time 20 minsCategory DessertCalories 256 per serving
- In large saucepan, bring rhubarb, water (or orange juice) and sugar to boil. If using frozen rhubarb, no need to thaw.
- Reduce heat and simmer until rhubarb is tender, 8-10 minutes. Frozen rhubarb may take up to 15 minutes.
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- Bring to the boil then reduce the heat, cover and simmer for 5-7 mins, gently stirring occasionally, until the rhubarb is soft but still holds its shape.
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- Make Rhubarb And Ginger Crumble. The classically British flavors of rhubarb and ginger crumble, are perfect for a low-fat, no-guilt, sweet tea-time treat.
- Bake Rhubarb Marbled Madeira Cake. Tired of the same old lemon or chocolate and vanilla marbled cakes? The perfect expansion of your palate can be achieved via the subtle tartness of the rhubarb with the glorious texture of Madeira cakes.
- Try Stewed Rhubarb Chia Parfait. Parfaits are the ultimate can-never-say-no-to dessert, but a hint of tangy rhubarb in them makes them even better. Use graham crackers (or any biscuit of your choice), layer your stewed rhubarb jam or emulsion with low-fat Greek yogurt, and you got a yummy snack!
- Mix In Some Oats With Vanilla And Chia. Think oats are bland and boring? This is the perfect opportunity to put your stewed rhubarb to good use. Rhubarb doesn’t just brighten this dull breakfast; it makes generally bland foods loads better by adding an enjoyable tangy flavor profile.
- Bake A Rhubarb Pie. Pies are incredible with the correct tart layering them, and freshly stewed rhubarb adds a depth of sourness and tang to the generally sweet crust.
- Make Rhubarb And Greek Yogurt Popsicles. These are the perfect healthy snack to slurp away at during particularly hot summers. Not only will the tartness of the rhubarb and the silkiness of the yogurt make a fantastic snack, but you will also save a ton of money that you would likely have spent buying popsicles that are terribly loaded with sugar.
- Blend A Rhubarb Strawberry Smoothie. The typical fruit put in smoothies is delicious, but stewed rhubarb smoothies are even better, especially with ripe strawberries in the mixture.
- Make Rhubarb Jam. With variations like rhubarb vanilla jam, strawberry jam, and even rhubarb ginger jam, the best use of your stewed rhubarb is through emulsifying it into jam.
- Cook Some Rhubarb Applesauce. If you like applesauce, you’ll love rhubarb applesauce. Everyone in your family will love it, too, even your kids. Rhubarb applesauce is a perfect dish to keep on hand for a quick breakfast, healthy dessert, school lunch, or an after-school snack.
- Make A Stewed Rhubarb Cake. Fruity cake lovers, listen up: this stewed rhubarb cake is a great alternative to other fruity cakes like strawberry, lemon, or cherry.
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