Stewed Rhubarb The Perfect Dessert Topping
This gorgeous caramel colored sauce is actually rhubarb — rhubarb that has simmered and stewed on the stove, together with the some amazing flavor accents including vanilla, cinnamon, and bay leaves.
Did you know rhubarb is actually a leafy green like kale or spinach? It has some good nutritional value including Vitamin K, some B complex and is also an anti-oxidant.
My Grandmother made the best Strawberry Rhubarb jam! That is pretty much the only way I have eaten it. When I saw the beautiful ruby red stalks at the farmers market over the weekend, I had to grab a bunch, but I wanted to do something a little different. I remembered the Poached Pears I made around Christmas time last year, and I knew those flavors would pair perfectly with rhubarb.
I chose to puree the stew just to please my texture sensitive children, but you absolutely do not have to.
This stewed rhubarb sauce went perfectly with some coconut yogurt and coconut ice-cream! I topped them off with a little homemade granola. I bet it would be amazing stirred into any of these homemade cereals. Oh, and how about turning it into some seriously amazing Fruit Leather?
What is your favorite way to eat Rhubarb?
Makes about 2 cups
- 1 bunch rhubarb, cleaned and rough tops and bottoms removed, then chopped into large chunks (about 6-8 cups)
- 2 cups fresh orange juice
- 1 cup water
- 1/3 cup maple syrup or honey
- 1 vanilla bean
- 1 cinnamon stick
- 2 bay leaves
- In a large pot combine all of the ingredients. Bring to a boil and then quickly reduce the heat to a simmer. Simmer for about 1 hour, or until the sauce has reduced to about 1/2 and the flavors have combined, or…whatever consistency you desire.
- Remove the vanilla bean and cinnamon stick. Puree in a blender if desired.
- Store in a 500ml jar in the fridge for a couple of months or process in a water-bath and keep it in your pantry for much longer.
Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with fresh and wholesome ingredients. Danielle has become and expert at developing recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.
Read all of Danielle’s posts here.