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Stewed rhubarb, pear and orange – sugar-free and so many uses

A delicious snack: Enjoy stewed rhubarb, pear and orange with Greek yoghurt and coconut

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….

Creamy oats with stewed rhubarb, pear and orange

A sweet as breakfast: Creamy oats with stewed rhubarb, pear and orange

A delicious snack: Enjoy stewed rhubarb, pear and orange with Greek yoghurt and coconut

A delicious snack: Enjoy stewed rhubarb, pear and orange with Greek yoghurt and coconut

Bubbling summer fruit crumble

A decadent dessert: follow my recipe for this summer fruit crumble and swap the summer fruits for stewed rhubarb, pear and orange

OK, so, let’s get to the recipe already!

Ingredients:
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

Method:
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.

Stewed rhubarb, pear and orange

It couldn’t be simpler: stewed rhubarb, pear and orange

Stewed rhubarb has many uses

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