Thursday, 21 April 2016

Stewed rhubarb and strawberries

This is so simple I hesitate to post it but, I thought, my blog, why not?

Thank you, Google images!
We've started pulling rhubarb from the allotment and I had some strawberries that I bought on impulse but which were a little hard and not that juicy.  Berries like that do improve with cooking and strawberries and rhubarb is a flavour combination that the angels sing over so . . .

Wipe the rhubarb and cut into inch chunks.
Pop them in a pan with a little water and some sugar.  I err on the side of caution because you can always add more later.
Gently stew the rhubarb until it is almost soft.
While that's going on, hull the strawberries and cut them in half (or quarters if they are large.
Add them to the nearly soft rhubarb and simmer for a short time more.

That's it.  You can add flavourings like ginger and I have an idea that a dash of balsamic vinegar might go rather well but I love it straight.

You can have it with custard, cream or yogurt.  You can make a pie or a crumble.  It would be wonderful on pancakes or waffles.
You could add it to vodka or gin to make a fruit liqueur.
Or swirl it into ice cream.

I usually mix it with my home made natural yogurt and it's wonderful!

Here's a link to my own original strawberry, rhubarb and cranberry jam which is just wonderful!


  1. If you run out of strawberries try stem ginger

  2. I will - thanks for the tip! :-)
    J x