Stewed rhubarb is a healthy winter favourite in our house. It takes about 10 minutes to make and will last the week in your fridge for quick morning breakfasts.
Rhubarb is actually a vegetable, which always blows my mind because it’s most often featured in sweet dishes like a crumble, tea cake, jam or similar.
It has a savoury taste which means it’s usually paired with sweeter ingredients to make it ‘fit’ in a sweeter dish.
I’m making this for an 11 month old baby, which means I’m not adding any extra sugar but instead using sweeter fruits to bring a sweetness to this quick porridge topper.
Makes: around 1 cup and a bit
1 bunch of rhubarb (stem only, discard the leaves)
1 orange (a handful of strawberries would work well too)
1/4 cup water
Chop rhubarb into 1.5cm chunks and place in a pot.
Cut orange in quarters, remove skin and chop into similar size as rhubarb. Place in pot.
Add half the water. Use remaining water if you need or think the pot is getting dry.
Cook on a medium heat and bring to boil. Then reduce to low, place lid on pot and cook until rhubarb is soft. About 10 minutes.
Leave to cool and store in a glass jar in the fridge. It will last the week.
I freeze this in 1/2 cup portions or ice cube trays. So I can pop a few cubes out to add to smoothies or for quick breakfasts later on.
Fun porridge toppers
More breakfast inspiration
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