We picked up a beautiful huge bunch of rhubarb at the Marrickville markets on the weekend and I knew just what to do with it once home – stewed rhubarb!
All this week I’ve been having delicious dollops of rhubarb on top of my current favourite, coconut quinoa porridge. I want you to share in this wonderful treat:
- Cut the leaves and green bits off the rhubarb and discard / compost
- Cut the rhubarb stalks into 5cm (-ish) lengths and throw into a medium sized pot
- Add the juice of a blood orange (ok, I don’t always do this, but we found some particularly juicy ones at the market) … in lieu of a blood orange you could use normal orange, mandarin, apple or pear juice
- Slice some fresh ginger and throw it in there too
- Put the lid on that pot and place over a low heat for around 20 mins – you’ll know when it’s done as the rhubarb will be mushy
This week I’ve been adding our stewed rhubarb to porridge, but it can be used in a variety of dishes. I like dolloping it on top of things, or eating straight off the spoon, but you can adapt to your taste and diet preferences.
Rhubarb is not only pretty to look at, it’s also a great source of dietary fibre, it’s rich in polyphenols (antioxidant compounds) and provides a good source of important nutrients like calcium, potassium and folate.
And now… a gratuitous breakfast shot:
What’s your current winter breakfast staple?