The problem with rhubarb is when you cook it on the stove you turn your back and a minute later you have a boiling pot of sloppy rhubarb…. Ok if you want a puree not so if you want it to actually resemble chopped rhubarb!
A Steam Oven is great for this as it cooks gently and retains it’s shape, 2 minutes @ 100°. Some of the smaller pieces will break up so select a bunch with fat stems if you want it all to stay in pieces. Heaps of variations on this basic recipe. You could add apples, blueberries or a little glacé ginger would be fantastic. Adjust your cooking time with the addition of other fruit. See my Stewed Apples for timing.
Ingredients:
1 bunch Rhubarb, trimmed and chopped into 2cm size pieces
2 tablespoons of honey or to your taste
1 Cinnamon stick, broken in half + 1/2 teaspoon of ground Cinnamon
Splash of Verjuice
A couple of peels from the rind of a lemon or orange
Method:
- Wash Rhubarb well and slice. Place into solid Steamer tray, drizzle with honey, add other ingredients.
- Cook as above, 2 minutes @ 100°C
If you don’t have a Steam Oven then add 1/2 cup water and bring to the boil in a saucepan stirring carefully, simmer for 2-3 min only as rhubarb will soften very quickly.
Delicious for breakfast or dessert with Vanilla Yoghurt 🙂
When I saw the instructions said steam for 2 minutes I thought ‘that’ll never be long enough!’ but of course it came out perfectly! Thanks so much for sharing – I’ll never cook rhubarb any other way now.