Stewed Rhubarb recipe
information
300 calories per serving
ingredients
1 kg (2 lb) rhubarb
450 ml (3/4 pint) white wine
150 g (5 oz) sugar
juice and rind of 1 lemon
2.5 cm (1 in) piece cinnamon stick
2 tablespoons cornflour
3 tablespoons bottled raspberry syrup
450 ml (3/4 pint) white wine
150 g (5 oz) sugar
juice and rind of 1 lemon
2.5 cm (1 in) piece cinnamon stick
2 tablespoons cornflour
3 tablespoons bottled raspberry syrup
method
1. Cut the ends off the rhubarb stalks and peel off the thin outer skin. Wash and dry the rhubarb and cut the sticks into 2.5 cm (l in) lengths.
2. Bring the white wine to the boil with the sugar, lemon juice, the lemon rind cut in a thin spiral, and the cinnamon. Add the rhubarb and poach over a very low heat for 10 minutes.
3. Remove the rhubarb from the saucepan with a skimmer, then remove the cinnamon and lemon rind.
4. Dissolve the cornflour in the raspberry syrup, stir into the juice and bring to the boil. Return the rhubarb to the pan.
5. Transfer the stewed rhubarb to individual dishes and chill in the refrigerator.
Serve with: lightly sweetened whipped cream.
2. Bring the white wine to the boil with the sugar, lemon juice, the lemon rind cut in a thin spiral, and the cinnamon. Add the rhubarb and poach over a very low heat for 10 minutes.
3. Remove the rhubarb from the saucepan with a skimmer, then remove the cinnamon and lemon rind.
4. Dissolve the cornflour in the raspberry syrup, stir into the juice and bring to the boil. Return the rhubarb to the pan.
5. Transfer the stewed rhubarb to individual dishes and chill in the refrigerator.
Serve with: lightly sweetened whipped cream.
serving amount
serves 4
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