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. | |
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. |