Stewed Orange Cinnamon Rhubarb Parfait Recipes

STEWED RHUBARB PARFAIT

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.

STEWED ORANGE-CINNAMON RHUBARB PARFAIT

Steps:

• Cook rhubarb, sugar and water in large saucepan on medium heat 5 min., stirring frequently. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender; stir in orange extract.
• Refrigerate 1 hour or until cooled.
• Drain rhubarb mixture; discard liquid. Break each graham cracker into 8 pieces. Place 4 cracker pieces in each of 3 parfait glasses; top each with 1/4 cup rhubarb and 1 Tbsp. COOL WHIP. Repeat layers. Sprinkle with nuts.

ORANGE AND CINNAMON RHUBARB

Steps:

• In a large no-stick saucepan, combine the rhubarb, orange juice, lemon juice(if using), orange rind, cinnamon, cloves(if using), and 3/4 cup of sugar. Stir to combine, and bring to a boil over med-high heat.
• Reduce the heat to low, and simmer, stirring occsionally, for 25-30 minutes, or until rhubarb is tender.
• Taste for sweetness, and add up to 1/2 cup of sugar, if needed.
• Cook over low heat, stirring for 2 to 3 minutes, or until the sugar dissolves.
• Serve warm or cold.

SWEETLY STEWED RHUBARB

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.

STEWED RHUBARB

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.

EASY STEWED RHUBARB

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.

STEWED RHUBARB

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.