A friend of mine has a very good rhubarb patch that I commonly steal some rhubarb from. Some of my favourite ways to use rhubarb is in Apple and Rhubarb Crumble, or in Rhubarb and Cinnamon Muffins, but I also love stewing rhubarb! There is something deeply satisfying about standing over a pot of hot, bubbling stewed rhubarb. Maybe it is the glorious sickly sweet smell as it cooks, or the knowledge that you are hunkering down and preparing yourself for winter.
While rhubarb is technically a winter vegetable in New Zealand, and one day I really hope to grow some of this in my garden as it has always been a favourite vegetable of mine, mainly as there as so many great things you can make with rhubarb! With stewing and preserving rhubarb always remember to sterilise and clean your jars well, the Jamie Oliver ‘How To’ videos are good for instructing on how to do this properly.
How much sugar you put with the rhubarb is a little bit flexible and kind of depends on your sweet tooth. I am not big on having large quantities of sugar. As we don’t usually have the preserves longer than a couple of months this compromise does not cause issues for shelf life. If you really want to get into preserving, a good cookbook for this is Not Just Jam by Matthew Evans.
Recipe developed by Alanna Marise
Preparation Time: 10 minutes(not allowing for jar sterilising)
- 1kg rhubarb, trimmed
- 1/2 c sugar
- 1/2 c water
1 Place the water in the pot and then the rhubarb. Bring up to a simmer.
2 Once the water begins to simmer (you will hear this) then add the sugar. Mix through the rhubarb pieces. Turn up the heat.
3 Continue to slowly mix the rhubarb as it begins to melt and disintegrate into rhubarb tendrils.
4 Once the rhubarb is soft, but some piece still hold their shape then transfer to your prepared jars. Screw on the lids and wait to cool.