A simple breakfast or light dessert of stewed rhubarb with lemon. Serve with natural yoghurt or cream.
4 people made this
a bunch of rhubarb, about 400g, leaves removed
5cm slice of lemon peel, or any citrus peel
a pinch of salt
honey, xylitol or stevia for sweetening
cream or yoghurt to serve
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
Wash your rhubarb stalks and trim off the ends. Slice into 5cm pieces.
Place sliced rhubarb into a pot with a pinch of salt and the citrus peel (squeezing the peel a little first so that the fragrant oils are released). Add enough water to the pot to cover the rhubarb. Cover the pot and cook over medium heat for 10 to 15 minutes. The rhubarb is ready when it is falling apart and has a soft, pulpy consistency.
Cool completely in the pot before transferring into a clean, airtight container for storing in the fridge for up to a week. Serve on yoghurt or with a generous lashing of cream and sweeten with honey or stevia to taste.