Tangy Stewed Rhubarb

She’s here! And thank goodness she is. Welcome back rhu-BARB! Doesn’t she look great?!

Rhubarb season is one of my absolute favorites. Rhubarb brings out a sassy, tangy, flavour in baking that makes my mouth water. Luckily, rhubarb is super healthy, and low calorie as well (even though I like to dip it raw in sugar). I love the way my mouth puckers up after a big bite of a raw stalk. It’s saying “GOOD MORNING”!

Let’s get started, shall we? Begin by washing your rhubarb. Chop up the rhubarb into one-inch pieces and place into a large saucepan.

Add sugar, water, vanilla and lemon juice.

Cook over medium heat until the rhubarb is completely cooked, and blends together. You don’t want any hard chunks!

You can serve this on toast. It’s so yummy!

This recipe makes 8 servings, and is 2 weight watchers points per serving (1 serving = 1/4 cup).

6 cups chopped rhubarb
1 cup granulated sugar
2 tbsp water
1 tsp vanilla
1/2 tsp lemon juice

1. Rinse, and chop rhubarb into one-inch chunks and place into a large saucepan.
2. Add all other ingredients and cook on medium heat until rhubarb has completely cooked and turned into a “stew”. You don’t want any hard chunks. This should take about 20 minutes.
3. Allow to cool completely and serve with toast (if having it for breakfast), over ice cream (if having it for dessert), or eat it plain!
4. This stores in the fridge for up to one week.