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Stewed rhubarb with ice cream and granola

BT Toronto | posted Wednesday, Jun 25th, 2014

strawberryrhubarbicecream-featured

Stewed rhubarb with ice cream and granola

Ingredients:

  • 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
  • 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
  • 2 tablespoons water
  • touch of vanilla extract (optional)
  • Ice cream
  • Granola

Method:

  1. Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
  2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
  3. Serve over ice cream and top with a little sprinkle of granola.

Courtesy Kary Osmond, www.karyosmond.com

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