Stewed Rhubarb With Orange Juice and Cinnamon
This all came about as a result of having gotten my paws on the first rhubarb of the season from my mothers garden and I simply thought, well, stew that! I have to thank Christie from Fig and Cherry  for suggesting this particular combination. I was about to stew the rhubarb with my usual pinch of dried ginger when she mentioned (or should I say tweeted) that she loved it stewed with orange juice and a cinnamon stick. So I went with that and it was very fine indeed.
- About 250g rhubarb
- Juice of one orange, about 6 tblsps or so
- 1 cinnamon stick, approx 3cm long
- Sugar to taste
- Wipe the rhubarb sticks clean and slice into small pieces, say about 1 cm wide, and remove any stringy bits of the skin.
- Add the rhubarb to a saucepan with the orange juice and the cinnamon stick. The rhubarb will release a lot of liquid as it cooks, so you don’t need any additional liquid here.
- Place the saucepan, covered, over a medium heat, until it just starts to bubble, then reduce the heat to low and simmer gently until the rhubarb pieces are very soft and disintegrate easily, around 20 to 25 minutes.
- You can remove the cinnamon stick now and stir in sugar to taste. I used about 25g of demerara sugar in this, which meant that the rhubarb still retained a fair amount of tartness, but it really all depends on the particular rhubarb and orange juice you use and on your own personal sweet tooth.
- You can eat this warm, cold or at room temperature. Eat on its own or as a dessert with yoghurt, cream or ice cream. Spoon it on your breakfast cereal or spread it onto some crusty white buttered bread. The possibilities are endless.
- Replace the orange juice with an equal amount of water and add a pinch of dried ginger in place of the cinnamon stick.
- This much rhubarb probably amounts to around 2 dessert portions, if that’s how you plan on eating it.