STEWED RHUBARB

This one's a bit traditional, but it's a total winner...easy to make, and can easily be adapted and used in other recipes.

Wash the rhubarb, and chop off the leaves and nasty bits (if it's from your own garden), and cut into 4cm lengths.
Heat gently in a pan with some sugar and as little water as you can get away with, until softened. Taste, and add more sugar if necessary.
Serve with custard, or perhaps a little creme fraiche if you're feeling continental.
To jazz it up a little, how about adding a splash of dark rum to the stewed rhubarb, placing in individual bowls and topping with soft brown sugar. Heat under a very hot grill until the sugar has caramellised. Yum!


This basic recipe can be very easily be turned into an impressive rhubarb fool, by beating some double cream until it thickens, and then adding as much cooled, stewed rhubarb as you like.