|Preparation||Resting||Cooking||Start to finish|
|5 min.||30 min.||20 min.||55 min.|
|1||Put 500 g rhubarb in a pan, after preparing it as shown here.
Tip 150 g caster sugar over the top and shake or stir gently.
|2||Leave at room temperature for the sugar to act, and after 30 minutes or so you'll see that rhubarb juice has begun to collect in the bottom of the pan.||30 min.|
|3||This is the sign that you can put it on to cook gently, covered with a lid.|
|4||Leave to cook on low heat for about 20 minutes until it is "stewed". Check by stirring: you should no longer be able to see individual pieces of rhubarb. They should have disintegrated into a smooth purée.
Your stewed rhubarb is ready. Leave to cool, then keep refrigerated in a sealed container.
For 600 g : 1.12 €
|Rhubarb: You can check-out other recipes which use it, like for example: How to prepare rhubarb, Rhubarb tart, ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Chocolate rolls (petits pains), Little caramelized peach tarts, Mini palmiers, Brioche Tatin, ... All|
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