Stewed Rhubarb with Ruby Red Grapefruit

September 13, 2013 0 comments

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;

  1. Place chopped rhubarb in a saucepan with the juice of 1/2 a very ripe ruby red grapefruit.
  2. Place a lid on the saucepan and place over a medium heat
  3. When rhubarb is soft begin to stir with a large wooden spoon
  4. Continue to stir until rhubarb has broken down and stir smooth
  5. Add a small amount of zest to the rhubarb and remove from the heat to cool

To Serve:

  • 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.



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