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Kary Osmond: Stewed rhubarb is the sweet treat you need right now

By Kary Osmond, karyosmond.com on

Now is the perfect time to make stewed rhubarb. Not familiar with it? Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal.

Personally, I love serving stewed rhubarb over coconut vanilla ice cream with a spoonful of granola. It makes for a simple dessert that everyone will love.

Make a batch and store it in your refrigerator for five days or freeze it to have on hand at any time.

Stewed Rhubarb

Serves 4

1 pound rhubarb, cut into 1 inch pieces (about 3 cups)

1/3 to 2/3 cup sugar (depending on how tart or sweet you like it)

 

2 tablespoons water

A touch of vanilla extract (optional)

1. Place rhubarb, sugar and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.

2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)


 

 

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