Teresa's Recipes
Zesty Orange-Braised Rhubarb
Embark on a culinary journey with this Zesty Orange-Braised Rhubarb recipe! The tangy rhubarb, gently stewed to tender perfection, is beautifully balanced by the vibrant fragrance of fresh orange zest. This dessert is a true celebration of spring when rhubarb is at its peak. It's a classic British dish, often served with custard or cream, but it's just as delightful on its own.
Ingredients
- 4 cups, trimmed and cut into 1-inch pieces Rhubarb stalks
- 1 cup Granulated sugar
- 1, zested and juiced Orange
- 1/4 cup Water
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 200
- Fat: 0g
- Carbs: 50g
- Protein: 1g
- Sodium: 10mg
- Sugar: 45g
Instructions
- Thoroughly wash the rhubarb stalks. Trim the ends, then cut the stalks into 1-inch pieces.
- In a large saucepan, combine the cut rhubarb, granulated sugar, orange zest, orange juice, and water.
- Place the saucepan over medium heat and stir gently until the sugar dissolves.
- Once the mixture starts to boil, reduce the heat to low. Allow the rhubarb to simmer for 15-20 minutes, or until it becomes tender and the mixture thickens slightly to a syrup-like consistency.
- Remove the saucepan from the heat and let the braised rhubarb cool slightly.
- Serve the braised rhubarb warm or chill it in the refrigerator before serving. It pairs beautifully with a dollop of vanilla ice cream or a drizzle of heavy cream.
Tips
- For a twist, you can add a pinch of ground ginger or cinnamon to the rhubarb mixture.
- This recipe can be adjusted to taste; if you prefer it less sweet, reduce the sugar.