What’s on the menu with this one?
Stewed Rhubarb with Ruby Red Grapefruit
– Simple, quick and versatile.
The most common way of stewing rhubarb that I have seen is to add spoonfuls of white sugar or brown sugar to sweeten the end product and balance out the tart taste of rhubarb. I however, prefer stewed rhubarb without sugar, keeping that tart flavour (much to the disapproval of friends and family), so I have tried to find a way to sweeten rhubarb without sugar yet keep it natural and versatile so it can be used for breakfast, a snack or dessert.
Rhubarb with Ruby Red Grapefruit
What you will need;
- 1 bunch of fresh rhubarb, washed and chopped into 1 – inch pieces
- 1/2 (very) ripe ruby red grapefruit, juiced
- Zest of 1/2 a ruby red grapefruit
What you need to do;
- Place chopped rhubarb in a saucepan with the juice of 1/2 a very ripe ruby red grapefruit.
- Place a lid on the saucepan and place over a medium heat
- When rhubarb is soft begin to stir with a large wooden spoon
- Continue to stir until rhubarb has broken down and stir smooth
- Add a small amount of zest to the rhubarb and remove from the heat to cool
- Add remaining zest to 1/2 cup plain yoghurt and serve rhubarb with a spoonful of yoghurt on top
- Serve rhubarb on top of TGWM Natural Muesli for breakfast
- Serve with and dessert that needs fruit on the side
Note: I mention a “(very)” ripe ruby red grapefruit – as that ensures the juice used to cook the rhubarb is naturally sweet and strong in flavour.
ENJOY 🙂 TGWM x