Serves: 16 / Prep time: 5 min / Total time: 30 min
Rhubarb season is here!! Rhubarb is fantastic in just about any baked good, and in some cultures is also used in savoury dishes like stew. Rhubarb is a great source of fibre, phytochemicals & antioxidants. It’s also a source of Vitamin K with 35mcg or 38% RDA for women/29%RDA for men per 1 cup raw!
One of our favourite ways to enjoy rhubarb is stewed. This delicious topping can be enjoyed with oatmeal, yogurt, on toast in place of jam, and any other way you can think of! If you enjoy the tartness of rhubarb, feel free to omit the added maple sugar.
4 cups rhubarb, chopped
½ cup water
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp maple syrup (optional)
1 tbsp chia seeds
- Add rhubarb and water to a large stewing pot over medium heat. Cover and let simmer, stirring occasionally. As the rhubarb cooks down, continue to add water as needed in 2 tbsp. increments so the rhubarb doesn’t dry out. The texture should be slightly watery, not quite stew-thick.
- Once the rhubarb pieces become soft, add cinnamon, vanilla extract, maple syrup if using, and chia seeds. Stir to combine.
- Remove from heat and let sit until stew thickens. Add a little more water to adjust to your desired consistency.
- Store in glass jar or airtight container in the fridge.
This recipe should make about 2 cups of rhubarb “jam”. Our nutrition info is based on about 2 tbsp, or 1/16 of the recipe:
Calories 18 / Fat 0.3g (Saturated fat 0g, Trans fat 0g) / Sodium 1.9g / Carbohydrates 3.4g (Fibre 0.9g / Sugar 1.8g) Protein 0.4g