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Stewed garden rhubarb

  • 10 minutes
  • 10 minutes, standing time 30 minutes
  • 10
Stewed garden rhubarb

Cooking rhubarb does not get any easier or tastier than Lois's recipe, which she says even those who are not fond of rhubarb will fall in love with.


  • 16-18 stalks rhubarb
  • 2 cups water
  • 1 cup sugar
  • rind of 1 orange


  1. Trim the ends of the rhubarb and cut the stalks into 4-5cm pieces. Place in a saucepan, pour in the water and scatter over the sugar and orange rind.
  2. Bring slowly to the boil, then turn off the heat, allowing the rhubarb to cook in the hot liquid. Serve as wished.

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