Lemony Stewed Rhubarb

Lemony Stewed Rhubarb


2 people made this

A low sugar breakfast option, or decadent dessert.

PONYTAILJOURNAL Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 2 

  • a bunch of rhubarb, leaves removed
  • 2 inch round of lemon rind, or any citrus rind
  • a pinch of salt
  • honey, xylitol or stevia for sweetening
  • cream or yoghurt to serve

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Wash your rhubarb stalks and trim off the end before cutting into 2 inch (5cm) pieces.
  2. Place into a pot with, salt and the citrus peel (squeeze the peel a little first so that the fragrant oils are released) and fill with water until almost covering the rhubarb. Cover and place over a medium heat for 10-15 mins. The rhubarb is ready when it is falling appart and a soft, pulpy consistency.
  3. 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.

See it on my blog


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