Subscribe to our newsletter to get 10% off your first month
By signing up for this discount you agree to receive marketing emails from Culinary Wonderland. You can unsubscribe at any time, see our privacy policy for more information.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Duration
15 min
Level
500 g fresh rhubarb stalks
100 g (approx 1/2 cup) granulated sugar
Zest and juice of ½ lemon
125 ml (½ cup) water
Trim and discard any leaves from the rhubarb stalks and trim bottoms. Wash the stalks thoroughly under cold water. Slice the rhubarb into thin pieces or chop into 1-2 cm chunks, depending on your texture preference.
In a medium saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, and water. Stir gently to mix.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until the rhubarb has softened and broken down into a thick, jam-like consistency.
Remove the saucepan from heat and allow the stewed rhubarb to cool slightly. Transfer to a clean jar or container. Once completely cooled, cover and refrigerate. The stewed rhubarb can be stored in the refrigerator for up to one week.
Adjust sugar depending on the tartness of your rhubarb.
Add a cinnamon stick or a slice of ginger during cooking for a spiced variation.
Serve with Greek yogurt, vanilla ice cream, or use as a tart or Danish filling.
Saucepan
Have you completed this technique?
No comments yet. Start the discussion below.
Discover community tips, share your recommendations, and give your compliments to the chef.
