This lovely stewed rhubarb is my new best friend! It stewed perfectly in my slow cooker over the course of the day while I was at work. It is a wonderful starter recipe with a multitude of uses. Eat it "as is" or spooned over yogurt or ice cream. It can be added to punch with sparkling water and juices..... the possibilities go on and on.
The amount of honey is kept to a minimum to allow the tart rhubarb flavour to come through. I'm not a "sweet girl" but you can add more at the end of cooking. Or just leave it and let people sweeten it as they desire. Basically I wanted it tart so I can use if for a variety of purposes.
The recipe made 2 x 750 ml yogurt size tubs which I froze until I can make it again!
6 - 8 cups rhubarb, sliced - 1.5- 2 liters
1/4 cup ginger, fresh, minced - 60 ml
1/2 cup water - 125 ml
1/2 cup local honey - 125 ml
1. Remove the stem ends and wash rhubarb under cold water. Slice into 1 inch/2.5 cm pieces. Add to the slow cooker.
2. Prepare the ginger. Cut a knob approximately 1/4 cup size. Remove skin. Dice finely. Add to crock of slow cooker.
3. Add water and honey to crock. I'm using a local wildflower honey. Stir well. Cover and cook on low setting for 6-8 hours or until rhubarb is falling apart.
FREEZING: pack into freezer bags or recycled yogurt containers for later use. Make sure you label them so you know what you have later. I will use this as a starter sauce for winter concoctions. Can't wait!
© Nancy Guppy, RD, MHSc