The rhubarb season starts in May and that is something to be very excited about. It's finally the season of rhubarb pies, crumbles, you name it. It also means Summer has officially started in my kitchen.
If you aren't familiar to cooking with rhubarb today's quick and easy recipe is the perfect one for you. Or if you happen to have a bunch of rhubarb hanging around use it for this. Today we are making some delicious stewed rhubarb. It's perfect on your porridge, toast, pancakes or with any other sweet breakfast. That's why I decided to call this post 'Rhubarb mornings'.
VEGAN ● TOTAL TIME: 40 MIN ● makes: 250 ml
2.5 cups of chopped rhubarb
1 cup frozen raspberries
1 cup water
pinch vanilla powder
1 tsp cinnamon
2 tbsp coconut sugar
(or more or less depending how sweet you want it)
Add the chopped rhubarb into a pot together with the frozen raspberries and water.
Bring to a boil and then turn down to a low heat.
Add in spices and sugar.
Let simmer for about 30 minutes and make sure to stir it occasionally.
To get rid of the excess water pour the stew into a strainer.
Then set the stewed rhubarb aside to cool.
Once cooled pour the stewed rhubarb into a sterilised 250 ml jar.
Store in fridge and enjoy!
Now every morning is a good morning.