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.
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
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
STEWED STRAWBERRY AND RHUBARB
This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.
Provided by Fishydo9
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
- Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
- Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g
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