Stewed Rhubarb

Healthy and Nourishing Dessert

We all know the sour taste of stewed rhubarb.

You have to add piles of sugar--so how can that be healtlhy?

The following recipe answers that and it is bursting with flavor.

Easy Stewed Rhubarb

6 cups (1.4 liters) rhubarb, cut into ½" (1 cm)chunks
¾ cup (170 ml) sugar
1 cup (250 ml) orange juice

Put all in heavy pot. Mix well, cover and cook on low heat for 30 minutes, or until tender.
Cool before serving.
Delicious with ice cream.

Preparation Tip:

Place rhubarb, sugar or sweetener and juice in 3½ quart(3.5 L) slow cooker. Cover. Cook on Low for 3 to 4 hours.
Variation:

Substitute 3 cups (682 ml) of strawberries for 3 cups (682 ml) rhubarb.
Calorie-counter Tip:

Replace sugar with Splenda or low-cal sweetener of your choice. Team it up with yogourt.
This recipe yields approximately 6 servings at approximately 46 calories per serving (without the sugar and ice cream).
Now that is a low-cal dessert.

Did you know rhubarb is a vegetable? That's right. Even though it is primarily used in dessert recipes and you will usually find it listed in cook books as a fruit.
It has also been used as a medicine.

The uses of rhubarb and the health benefits are so numerous I would need another site to list them all.

Remember where you found this
Stewed Rhubarb Dessert
at the Dessert Page
in OOdles of Recipes

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