Ruby red rhubarb stewed slowed in the oven to retain its shape and color makes a wonderful light dessert, especially when served with homemade biscuits. May be made with either fresh or frozen rhubarb.
Course
Dessert
Cuisine
Canadian
Keyword
rhubarb
Servings6
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1lbrhubarb,chopped into ¾“ pieces (approximately 3¾ cups chopped)
¾cuphot water
1cup+ 1 tbsp granulated sugar
1½tbsppulp-free orange juice
1/8tspnutmeg
Instructions
Preheat oven to 235°F oven.
In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.
Place rhubarb in casserole (apx. 2-quart size). Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Do not overcook or rhubarb will lose its shape and turn into sauce.