Stewed Rhubarb Food

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.

STEWED RHUBARB

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

Steps:

• Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
• Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
• Remove from the heat and set aside in a medium bowl, covered.
• Great with"Baked mascarpone cheesecake".
• See recipe listed here at Recipezaar.

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 & 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.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

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.