Lemony Stewed Rhubarb
20 minutes
A low sugar breakfast option, or decadent dessert.
2 people made this
Ingredients
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
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
Wash your rhubarb stalks and trim off the end before cutting into 2 inch (5cm) pieces.
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.
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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