Steamed Rhubarb
Submitted by teener
Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that’s the simplest way to enjoy rhubarb’s tart, fruity flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
90 minTwo ingredients. That’s all it takes to turn a bunch of fresh rhubarb into a chilled, ruby-colored treat that’s tart, sweet, and completely irresistible.
Cut the stalks into one-inch pieces (no peeling needed), steam them over low heat in barely any water until they’re soft, then chill thoroughly and stir in sugar. The rhubarb breaks down into a gorgeous, chunky compote that eats like a cross between a sauce and a fruit salad.
Spoon it over yogurt, ice cream, or oatmeal, or just eat it straight from the bowl.
Variations
- Use the same method with cranberries; just add a quarter cup of boiling water instead of one or two tablespoons
- Stir in a pinch of cinnamon or vanilla for a warmer flavor
- Replace the sugar with honey or maple syrup for a different kind of sweetness
Kitchen Tips
- Always chill the rhubarb thoroughly before adding sugar so the sugar dissolves evenly without cooking further
- Keep the heat low during steaming so the rhubarb softens gently instead of turning to mush
- No need to peel the stalks; the skin softens completely during cooking
Ingredients
Directions
Cut rhubarb into 1-inch pieces without peeling.
Add to 1 or 2 tablespoons boiling water.
Cover, keep heat low, and steam 16 to 18 minutes.
Chill thoroughly and add sugar.
Stir well and let sugar dissolve before serving.
CRANBERRIES: Cook like rhubarb, using ¼ cup boiling water; chill thoroughly before sweetening.
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