Stewed rhubarb, pear and orange – sugar-free and so many uses
Rhubarb is one of my favourite vegetables. Traditionally, this tart vegetable (which contains good amounts of Vitamins A, B and K) is cooked with a lot of sugar to make it sweet, but I have a better solution. Fruits are naturally sweet and what’s in season with rhubarb? Pears and oranges – both sweet fruits which can be used as natural sweeteners and replace the added sugar normally used to cook with rhubarb.
This recipe for stewed rhubarb, pear and orange is a hit in my home and I’m sure it will be in yours too. It’s free from added sugar, contains a vegetable and can be used in so many ways. Here are just a few ideas….
OK, so, let’s get to the recipe already!
1 large bunch rhubarb, stalks only, chopped into 2cm pieces
4 bure bosce pears, peeled, cored and chopped into 2 cm pieces
Juice of 4 oranges
2 teaspoons vanilla
Stewed rhubarb, pear and organe
Place all ingredients in a large saucepan over medium heat and bring to the boil.
Reduce heat to low and simmer, stirring regularly, for about 10 – 15 minutes or until the rhubarb is tender but not quite falling to pieces.
Remove from heat and store in the fridge in an airtight container.