I’ve worked out that I’ve been cooking my rhubarb for way too long! I do like it mushy though. Isn’t this a vibrant red?
Stewed rhubarb recipe
1 bunch of rhubarb
1/4 cup of water
4 Tbsp honey or sugar
1/2 lemon, juiced
- Cut the ends and leaves off of the rhubarb. Then cut the stalks into pieces about 3 cm long.
- Place the water, sugar (or honey) and lemon juice on to boil in a pot.
- When boiling, add the rhubarb.
- Cook gently with the lid on until tender, about 10 to 15 minutes.
- Allow to cool.
Note: SCD and GAPS safe if you use the honey.