Why Stewed Rhubarb Is a Great Healthy Dessert
While many desserts can be loaded with sugar and unhealthy fats, stewed rhubarb stands out as a revitalizing and nutritious option.
I love how it’s both tangy and sweet, making it a delightful treat that doesn’t weigh me down. Rhubarb is low in calories and packed with vitamins, which means I can indulge without guilt.
Plus, when I pair it with fresh strawberries and apples, the flavor combination is simply irresistible. It’s versatile too; I can enjoy it warm or at room temperature, topped with a dollop of yogurt.
This dessert always leaves me feeling satisfied and invigorated!
Ingredients of Stewed Rhubarb
When it comes to whipping up a delicious batch of stewed rhubarb, you’ll want to gather some fresh and vibrant ingredients. This dish isn’t only tasty but also a wonderful way to celebrate the flavors of spring and summer.
With a little bit of tang from the rhubarb and sweetness from the strawberries and apples, it’s like a fruit party in a bowl. Let’s plunge into what you’ll need for this delightful recipe.
Ingredients for Stewed Rhubarb:
- 1 lb fresh rhubarb (or you can use frozen if that’s what you have)
- 1 large apple, peeled and cored
- 1 orange (for zest and juice)
- 2 cups fresh strawberries, hulled
- 1 cup water
- 1/4 cup granulated sugar (adjust to taste)
- 1/2 cup low-fat plain yogurt
- 2 tablespoons packed brown sugar
Now, let’s chat about these ingredients a bit. First off, rhubarb is the star of the show here. It’s tart, it’s vibrant, and it really brings a unique flavor to the dish.
If you’re lucky enough to find fresh rhubarb at the farmer’s market, go for it! The apple adds a nice sweetness and a bit of crunch, while the orange zest and juice brighten things up.
And don’t forget the strawberries—they’re like the cherry on top, bursting with flavor and color. Plus, you can play around with the sugar. If you like it sweeter, feel free to add a little more.
It’s all about finding that perfect balance that suits your taste buds. So, gather your ingredients and get ready to create something truly scrumptious.
How to Make Stewed Rhubarb
Making stewed rhubarb is easier than you might think, and it’s a delightful way to bring the fresh flavors of spring into your kitchen. First things first, grab that 1 lb of fresh (or frozen) rhubarb and chop it into bite-sized pieces. You want them small enough to soften but not so small that they disappear into a mushy mess.
Next, peel and core your large apple—because who wants to be biting into an apple core?—and then slice it thinly. Now, let’s zest that orange. The zest adds a wonderful brightness, and the juice will give it that extra zing. So, grate the rind and squeeze the juice into your mixing bowl.
In a medium saucepan, combine your chopped rhubarb, sliced apple, orange zest, and juice, along with 1 cup of water and 1/4 cup of granulated sugar. Now, I know what you’re thinking—sugar? Isn’t rhubarb tart enough? Well, it needs a little sweetness to balance that delightful tang.
Cover the saucepan and bring it to a boil over medium heat. Once it’s bubbling, reduce the heat and let it simmer gently for about 10 minutes. Remember to stir occasionally, because no one wants burnt rhubarb at the bottom of the pan. You’re looking for the fruit to become tender but still hold its shape.
Once that’s done, remove the saucepan from the heat and fold in your 2 cups of hulled strawberries. They’ll warm up nicely and infuse their sweet flavor into the mix. If you like things a little sweeter, taste it now and adjust the sugar to your liking.
The best part? You can serve this warm or let it cool to room temperature. When you’re ready to indulge, spoon a generous dollop of 1/2 cup low-fat plain yogurt on top and sprinkle with 2 tablespoons of packed brown sugar for that caramelized touch.
It’s like a fruit party in your bowl, and trust me, you’ll want to dig in. Enjoy the burst of flavors, and don’t be surprised if you find yourself going back for seconds—maybe even thirds.
Stewed Rhubarb Substitutions & Variations
After whipping up that delicious stewed rhubarb, you might find yourself wanting to switch things up a bit.
I love experimenting with different fruits; try adding chopped peaches or blueberries for a fresh twist. If you’re out of sugar, honey or maple syrup works great too.
For a spicier kick, throw in some grated ginger or a dash of cinnamon. If you’re feeling adventurous, swap some rhubarb for tart cherries or even pineapple.
Each variation brings a unique flavor, making every batch exciting. So go ahead, mix and match, and discover your new favorite stewed rhubarb creation!
What to Serve with Stewed Rhubarb
Stewed rhubarb is a delightful treat that pairs wonderfully with a variety of dishes. I love serving it over creamy vanilla ice cream, allowing the warm, tangy rhubarb to melt into the cold treat.
You can also try it with pancakes or waffles for a unique breakfast twist. If I’m in the mood for something lighter, I spoon it over a bowl of granola or yogurt.
For a more sophisticated touch, I serve it alongside cheese and crackers at gatherings. No matter how you choose to enjoy it, stewed rhubarb adds a revitalizing zing to any meal!
Additional Tips & Notes
While preparing your stewed rhubarb, remember that adjusting the sweetness is key to achieving the perfect balance.
I like to taste as I go, adding sugar gradually until it’s just right for my palate. If you want a deeper flavor, try adding a pinch of cinnamon or nutmeg.
Keep in mind that the ripeness of your strawberries can impact the overall sweetness, too. If you’re using frozen rhubarb, thaw it first to guarantee even cooking.
Finally, don’t be afraid to experiment with different fruit combinations, like adding blueberries or peaches for a unique twist. Enjoy your creation!