Monday, 25 May 2009

Sherry Stewed Rhubarb

You would think someone who now owns no fewer than 15 big, overgrown rhubarb plants would have posted some recipes for it by now. However, I've been selling it (!) and also just stewing it and eating it plain. I've discovered there are at least two different kinds in the garden, and one of them is really special - small, thin stalks which are bright red, tender and flavourful. A bit less sour than standard rhubarb, so less sugar is needed. It's really delightful stewed with a little sherry. If this isn't the kind of rhubarb you have, you will likely need more sugar than I have listed.

I'm happy to have a contribution for Fresh Produce of the Month at an Italian in the US. I'm sure there will be many more rhubarb ideas there.

6 servings
20 minutes prep time

Sherry Stewed Rhubarb
4 cups diced raw rhubarb
1/3 cup sweet sherry
2/3 cup sugar

Clean, trim and dice the rhubarb, and put it in a pot with the sherryand sugar. Cover and bring to a strong simmer. Simmer for about 10 minutes, stirring regularly, until the rhubarb has softened and disintegrated. Taste and add a little more sugar if you feel it needs it. Serve warm or cool, with or without cream, custard or ice cream.

Last year at this time I made Leftover Fish Casserole.


chemcookit said...

Mmmm.... delicious idea! One of the things we made with our rhubarb was similar, but without the sherry. The sherry seems like the perfect touch for it!
Thanks a lot for taking part to the event.

nefaeria said...

This is a great recipe, as always! Thanks. :)

ev said...

I am loving all your rhubarb recipes! Thank you!