Stewed Rhubarb and Strawberries by DK on Jun 16, 2012
I was recounting a personal story in my facebook Chef In You page just couple of days ago, about how the usage of local and seasonal fresh produce is palate changing. This particularly was evident to me the minute I tasted strawberries. Growing up in India, strawberries came in a ridiculously expensive box that when you closed your eyes (and conscious ) enough to buy one, tasted so sour and blah making you question your sanity. So, I always wondered what the hype in western books were about silly strawberries. When I came here (where strawberries are certainly not imported!), the taste was quite different that shocked me.
I now understood the hoopla, though never became a huge fan until I started getting them seasonally, from the Farmer's market. OH MY GOD!!!!!!!!!!!!! Now THESE were the real deal. Succulently sweet and extremely addictive. These totally justified all that hype and fame. I can now say that I am an ardent fan of strawberries. Recently, I got myself a HUGE box of strawberries (what can I say, they beckoned me with their beauty and freshness...and their sweet aroma), enough to shock the family! After making a batch of Strawberry Jam and Strawberry Pancakes, (and after enjoying them by themselves) I was left with only some (see, I told ya, I will finish it ;))
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes around 6-7 cups of sauce depending on the consistancy
Ingredients
- 1 lb 6 oz (about 630 grams) Rhubarb
- 1 lb 6 oz (about 630 grams) Strawberries
- 1/2 cup Sugar or any unrefined sweetener to taste (see Tips)
Tips
1. Sugar: You can use any kind of sweetener you like. I have tried it with Maple syrup, Agave and Honey. Each has its own unique taste and brings its own flavor to the table in combination with Rhubarb and Strawberries. The amount of sweetener will depend largely on the sweetness of the strawberries and your taste preference. We do not like very sweet things hence mine always tends to border on light sweetness. My strawberries were extremely sweet hence I could afford to reduce the sweetener. I used around 1/4 cup honey and 3 tbsp regular white sugar for this particular recipe. I personally find the flavor of honey little overpowering and hence use it in combination to regular sugar thereby reducing refined sugar to a large extend. But use your palate to decide the kind and amount of sweetener.
Method
1.
Trim the edges of Rhubarb. If you have green leafy stalks, make sure to especially discard the leaves.
2.
Chop them into small uniform pieces
3.
Wash, hull and Chop the strawberries into quarters.
4.
Combine them in a large saucepan and add the sweetener of you choice. I used 1/4 cup honey and 3 tbsp sugar depending on our taste and sweetness of strawberries.
5.
Place the pan over medium heat for 5-8 min.
6.
Once the liquid starts coming out of the strawberries and begins to boil, turn down the heat and simmer for 20-30 minutes
7.
until rhubarb becomes a sauce, stirring occasionally.
We enjoyed it on waffles and pancakes.
Filed Under these categories
- 226 American
- 291 Dairy Free
- 447 Gluten Free
- 705 Kid Friendly
- 384 Nuts Free
- 12 Sauces
- 177 Sugar Free
- 499 Vegan Recipes
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13 Comments
By Pam on May 25, 2017
My husband and I just made this wonderful recipe with 4 cups of rhubarb, 4 cups of strawberries and 1 cup sugar and, to our taste, it was just perfect...not too sweet...thank you for sharing...awesome!
So glad to hear that Pam :) Thank you --DK
By Stacey on May 31, 2016
I made exactly as you did and love it. So yummy with yogurt! Thank you
By Leissa Remesoff on Jul 9, 2015
Us Germans also use it along side pork chops and on oatmeal.
By Pat on Jun 7, 2015
You can also add either a can of diced pineapple or fresh pineapple to this, gives it an even better flavor.
By Maria Sudberg on Jul 23, 2014
We grew rhubarb in our garden in Illinois. This recipe is wonderful eaten cold from the refrigerator as an applesauce dessert - only yummier!
By Lynn on Jul 12, 2014
:?: :?: hi - have you ever used this recipe to put in a pie? sometimes my pie filling doesn't cook enough...wondering if this would work tks
By Donna Vincent on Apr 27, 2014
I have made strawberry rhubarb before but never used honey only sugar. I have to say honey makes it taste so much better. I will never use sugar again. Thank you!
By Unexploded by Alison MacLeod | booksaremyfavouriteandbest on Nov 8, 2013
[...] (then you don’t need much sugar) and I chuck in raspberries at the end. This recipe from Chef in You is similar but uses [...]
By Poornima on Jun 17, 2012
Nothing beats the taste of strawberries from the farmers market. This is a wonderful sauce, love the combination!
By Priya on Jun 17, 2012
Am yet to try rhubarb,looks marvellous,irresistible and yummy..
By Archana on Jun 17, 2012
Delicious colour.
By Ron Delaney on Jun 16, 2012
I enjoy Rhubarb and have some planted at my mothers (moving them to my house in the fall) This recipe looks very tasty, and would prob hold up well if bottled?
By KATHY ANDERSON on May 7, 2020