Stewed rhubarb is a fantastic way to get the most out of the beautiful pink fruit. Ideal for serving with ice cream, custard or thick clotted cream. We've put together a quick guide to master the skill of stewed rhubarb.
500g rhubarb cut into small pieces, 1 large orange, 100g golden caster sugar
Zest and juice the orange, add to a pan with the rhubarb and heat over a gentle heat for 2 minutes.
Add the caster sugar with 2tbsp water and bring to the boil stirring occasionally.
Boil for 8 minutes until the rhubarb is soft but still holds its shape.