HOW TO STEW RHUBARB - a simple recipe 

Sounds lovely and well done!! I made a batch just last night. Delicious!!

Nice one Stephen!! Thanks for watching

Absolutely!!!

Wonderful! Welcome to the world of rhubarb Mary!! I made a batch of this just last night. Thank you from Australia.

Roger that. Well done!

Good stuff.

I wholeheartedly agree.

Yep, turns out it has what it needs already!

Excellent idea

Awesome. Easier the better huh?

Mr Kitchen Absolutely right!

You`re welcome!!

Hey thanks for leaving a comment Vanessa, sounds lovely. As it happens, this specific technique demonstrates how rhubarb contains all the water it needs to stew successfully with... a touch of patience. Otherwise, we may go through life doing things like adding water because, well, we never really knew or wondered why. Research is funny like that. It provides us with an informed personal choice to deploy. But!!! I`m pleased to know you have never burned it by covering it with extra water you clever rhubarb cooker, you!!

@@mrkitchentv Thanks just found your channel and have subscribed x

@@vanessaeden8174 Hey thanks for the sub!!

Cheers!

Nice one Marlon. Sure does taste right huh.

Welcome

jimmy mullen I make it regularly, it’s a big hit with nice yoghurt

Thanks Maryjane!

Nice one mate.

Roger that

Butter is the "Barry White" of the ingredient world...

Hey you`re welcome.

Leanne Evans You`re welcome. Thanks for your comment!!

Cheers big ears

A vegetable in disguise indeed! This just illustrates how sugar pulls adequate moisture from the rhubarb, as opposed to adding extra water to stew without it catching.

TOTAL WINNER

I made some today - it never gets old for me. Thanks for your comment!! +wildchook (Mary)

Precisely!

a cup of any sugar to one bunch of rhubarb ( assuming one bunch weighs about 500g)

Easy huh?!!

Nah, doesn`t matter, use what you have in the cupboard Paul

The best! What do you do with it brother??

+Mr Kitchen stew it and make our with it. I love the stuff!!!

+Mr Kitchen pie not our, don't know why that popped up like that!

Mr Kitchen where are you from brother? Me I'm from Louisville KY.

Totally!! I deployed this very recipe a few weeks back as a component on my dessert for 100 people. Basics matter!!

You're welcome!

Nice one Ablertus. Every recipe is open for interpretation! Its a really satisfying aspect of cooking. Clove loves fruit, it really is underrated. Sounds like your Rhubarb is thriving.

Wow cloves with this sounds amazing

g'day mate! Haha RU-vid offered to "translate to english" your comment..

This is taking too long, I'm just gonna eat them raw

impressed if you can

I like your war time thinking Craig... peel and poach short batons in a spiced (star anise/ cardamom/cassia /pepper ) light sugar syrup - quite savoury - and be on the ready - they pass perfection rapidly. Cool and stir through a hot sour curry base. Can you source proteins ect home delivery??? Social distance for the win

@@mrkitchentv Thanks I'll let you know how that goes. Yesterday I got 700g of rhubarb stalk, and used a cup of demerara sugar. It's too sweet for me, but still edible. I like the tip of leaving the sugar on for half an hour before heating, and you could do this on the smallest supply of heat. I've done gooseberries the same way too, you don't need any sugar at all for those. Thanks again.

Any sugar you have will do the trick.

@@mrkitchentv thanks buddy i did end up using normal cane sugar and was so nice with custard cheers for the reply though 💪✌️

@@mathewsmevz2047 nice one!

Rhubarb is underrated huh?!!

Hey Nix, Rhubarb is lovely finely shaved in salads too, amongst other salad leaves it would substitute a bitter leaf like rocket or radicchio. One would use a mandolin slicer so its paper thin, then soak in chilled water to firm up and curl. Good luck!

Cheers!

..MMMM YESSSSS

Yes, you can indeed

@@mrkitchentv Thanks for your support

peeled apples or chopped ripe strawberries will provide a great alternative. I would grate two apples into the chopped rhubarb, stir through and set over a very low heat with a lid on. The lid will provide the steam required to prevent initial sticking. once it has softened - just a few minutes I estimate - you could proceed without the lid as per video. A delicious combo with natural yoghurt!! Good luck!! I`ll make some now too. MK

YUUUUUM.

Like Creme Plombieres!!

A basic crumble mixture is baked on top of this recipe. Mix together rolled oats, coconut and brown sugar with some melted salted butter and a bit of flour. It should resemble a crumbly biscuit dough. Cover the cold stewed rhubarb and bake it @170C until golden brown. You`ll need some chantilly cream to go with: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1-ATwTv9BqM.html

Hey awesome, I love it too!! And you`re right; the best way to claim moral high ground is to troll a video about cooking rhubarb. Total legend!!

I don't know what you were expecting lol

Kristin McCallister hey Kristin, Per bunch, try about a cup of sugar. You can add more later if required. Remember to set aside before you cook! Pop it on a low heat and stir a couple of times.

check out the outro @silverback

a cup of any sugar to one bunch of rhubarb ( assuming one bunch weighs about 500g)

Using a clean spoon, this will keep for well over a week easily

definitely reduce the sugar to suit your needs.

That is the truth

Sugar alternatives like setiva will also work well to suit individual dietary needs

I recommend powdered setiva - this dry product will draw the required moisture from the rhubarb prior to cooking. Good luck!

Sure it does! check it out at 1.15. Good luck!

My bad thanks for the video

Not at all, thanks for watching.

Apples are no angel in the sugar department either James!! But sure, I would think a couple of apples grated in would get the job done.

Cool, use whatever you sub refined sugar with. Sounds like a great alternative.

I make everyone look like a genius, Alan Thomas, thats a known fact. Tell the dummies like me out there; what does "the bit" of rhubarb weigh compared to 1/3 cup of sugar?

Yep, it is confectionary!

Wait, you mean fruit is poison??!

@@mrkitchentv Fruit sugar is different to processed sugar. The recipe sounds nice but ld call it rhubarb jam.

Richard Frost try subtitles at 1:17