Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal. Serving stewed rhubarb with ice cream and a granola has all the yummy flavours of a crisp, but without the work. This has to be one of the simplest (and kid-friendly!) desserts to make.
Make a batch and store it in your refrigerator for up to five days or freeze it to have at any time!
Stewed Rhubarb tastes amazing drizzled over ice cream and sprinkled with crunchy granola, but it also tastes delicious over so many things. Here’s a little inspiration:
- Breakfast cereal
- Pound Cake
- Pork Tenderloin
Stewed Rhubarb with Ice Cream and Granola Tips:
- Vanilla goes well with rhubarb, you can add a drop of vanilla extract or stew the rhubarb with a split vanilla pod in it.
- The longer you cook this sauce the smoother it becomes. If you’re looking for a chunkier sauce, cook it for less time.
- Water in this recipe helps to get the sauce started. You could also use orange juice for added flavour.
- Tasty additions: raisins, orange peel, strawberries (to enhance colour), ginger, and/or honey.
Looking for more information about Rhubarb? Here’s my cheat sheet on rhubarb.