Most of my life, I had rhubarb stewed with apple. Then, one time I visited my family in the US, and found out that they usually combine rhubarb with strawberry. I tried it, then was hooked! It tastes SO good, and the colour of the strawberries keeps the rhubarb looking bright and red, which it often doesn't once combined with apple. I cannot recommend rhubarb with strawberry highly enough!
In winter, we often find ourselves with an excess of oranges given to us by friends and family. Most are the kind that are hard to peel, but are lovely and juicy. What I do is juice them, then freeze the juice in ice blocks for use throughout the rest of the year. I use these ice blocks in this recipe. You can use fresh juice, if that's what you have. I highly recommend including the orange, as it really enhances the flavour of the whole. But if you don't have any, you can use water instead. It will still taste good.
To me, fresh strawberries are a precious treat, so I never use them to make this dish. If, however, you have a mountain of fresh strawberries, feel free to use them here. I stick to the frozen ones, and they work really well. This also allows for this dish to be made outside of strawberry season.
My new favourite way to use stewed rhubarb and strawberry is for making Nice Cream. I use about one third stewed fruit and two thirds frozen bananas, blending them in the food processor until the mixture is creamy, and snow freeze texture. It comes together really easily, and tastes delicious! I recommend having it with buckwheat pancakes for a treat Sunday or Christmas breakfast! It tastes so decadent, but is totally good for you! It's also a scrummy as an after dinner treat.
Clean and cut rhubarb stalks into even lengths, about 2-3 cm long.
Add the rhubarb to a large pan, along with the orange juice. If using frozen orange juice, add the iceblocks frozen. They will melt quickly with the heat. Cover the pan, and cook on medium heat until the rhubarb is soft and breaking apart, stirring regularly. Once the rhubarb is almost cooked, remove the lid, and let the moisture evaporate.
Once the rhubarb is cooked, remove it from the heat, and add the frozen strawberries. They will defrost from the heat of the rhubarb. They don't need to be "cooked". Once they have defrosted, and mixture has cooled, stir to combine.
Store the mixture in the fridge for up to a week.
Ingredients
Directions
Clean and cut rhubarb stalks into even lengths, about 2-3 cm long.
Add the rhubarb to a large pan, along with the orange juice. If using frozen orange juice, add the iceblocks frozen. They will melt quickly with the heat. Cover the pan, and cook on medium heat until the rhubarb is soft and breaking apart, stirring regularly. Once the rhubarb is almost cooked, remove the lid, and let the moisture evaporate.
Once the rhubarb is cooked, remove it from the heat, and add the frozen strawberries. They will defrost from the heat of the rhubarb. They don't need to be "cooked". Once they have defrosted, and mixture has cooled, stir to combine.
Store the mixture in the fridge for up to a week.
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