Leatherwood honey adds a wonderful zest to stewed rhubarb, and perfectly offsets the natural tartness of the rhubarb stalks.
So if you love stewed rhubarb, why not try your next batch with some leatherwood honey either in addition to, or instead of the sugar you’d normally add.
[If you need a recipe on how to cook rhubarb, there are plenty available on the Internet. The one below I’ve simply modified one I found at goodtaste.com.au]
Note: Orange rind and/or juice adds extra flavour to stewed rhubarb, and a bit of fresh ginger also gives it zing. But many people enjoy their stewed rhubarb without either orange or ginger.
Note also: If your rhubarb is fresh it probably doesn’t needed any water added. But if you aren’t adding water then make sure you don’t try to cook it too quickly in the pan.
And always remember that rhubarb leaves are poisonous and not to be eaten under any circumstances.
- 1 bunch rhubarb, trimmed, cut into 2cm lengths
- 1 orange rind finely grated,
- 5cm piece fresh ginger, peeled, finely shredded
- 50gms (1/4 cup) raw sugar
- Tablespoon leatherwood honey
- Step 1
Place the rhubarb in a large saucepan over medium heat.
Add the orange rind, orange juice, ginger and sugar.
- Step 2
Cover and bring to a simmer. Cook on a medium to low heat stirring occasionally for as long as necessary or until the rhubarb is very soft. Stir the mixture to break up the rhubarb. Add the honey once cooked and stir in.
Serve as a dessert either warm or cold. Add ice-cream, cream, yoghurt or custard to your hearts content.
Also great served over breakfast cereals.