Stewed Rhubarb – “granny’s trick treasure”
Stewed Rhubarb – “something from Granny’s trick treasure”
Stewed Rhubarb – its season for Rhubarb right now and you can see the green, red sticks almost everywhere right now. Whether you make a jam, cake or stew out of it, it’s simply delicious and healthy. I remember that I always played with the big leaves of the rhubarb in granny’s garden. Whether it was a had or the new hair of my grandpa, it was always fun!
Playing with Opa and Rhubarb – Truefoodsblog
Especially when my Granny made her famous stewed rhubarb vanilla pudding. I never knew what she did that her rhubarb was the only rhubarb I would eat, but I loved it. Last time I visited her she revealed her little secret to me, which I am sharing with you today.
It’s so simple but genius! You all know the feeling on your teeth when you ate rhubarb? This silkiness and almost uncomfortable smoothness of your teeth’s surface? Yes, I do not like it either, but with this little trick you will get rid of it and add some smooth sweetness to your rhubarb. Simply add a banana. The banana will bind the oxalic acid which is responsible for the strange feeling on your teeth. In addition: it just tastes super delicious 🙂
How you do it:
- Peel the rhubarb by cutting the ends off and peeling the upper skin from the bottom up.
- Cut the rhubarb into pieces in the length of half a finger 😉
- Mix the pieces with the sugar, vanilla and the lemon juice and let this soak for around 10 min.
- Meanwhile, add the raspberries and the bananas into a heated pan and stir occasionally
- Add the rhubarb and let that cook for around 15 min.
- Don’t stir too much, so the rhubarb does not lose its texture.
- Taste it after 10 min. If it is too sour, add more sugar if too hard, let it cook.
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I personally like to serve the stewed rhubarb with some vanilla pudding and granola 🙂
Let us know how you like to eat yours!
-Claire
PS: this recipe is dedicated to our good friend Audrey. We miss cooking and enjoying with you too!
There are different ways to fry tomatoes, but each of them will require cook to spend several hours in the kitchen, so this dish is usually better correct prepare on weekends or for special occasions. When tomatoes are roasted, they get a deep taste and are combined with seafood, antipasto and other roasted vegetables. Moreover, they are good suitable for use in the baking industry, in making bread or cake with custard.
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