Stewed Rhubarb

Hot off the stove with Custard for dessert, Cold from the fridge with yoghurt and cereal for breakfast, or even a tasty addition to strudel! One of my favorite winter foods is rhubarb!

Ingredients
1 Bunch of Rhubarb
1 Cup of water
Juice of Half a Lemon
1/3 Cup Sugar

Method
Cut Rhubarb into one inch lengths and wash
Place rhubarb in saucepan with water and bring to boil.
How much water you use is really up to you. My mum just covers the rhubarb, but I prefer it less runny, so I only put a little water in and stir it occasionally.
As the Rhubarb begins to boil, add the sugar. It's best to put half in, then tast before you use more. it's hard to tell the exact amount that you'll need until you taste it, because each bunch of rhubarb is different.
Turn down the heat to simmer.
Once you have the sweetness to your liking, add some lemonjuice for a little extra zing!
Once all the strings of rhubarb have seperated, you can take it off the heat and allow to cool.

Get Creative!

This is just a base recipe, there are lots of things you can do to spice it up! (lol) Today I added Honey and Apple and a teabag of Madam Flavour's Chai Tea. When you do add things like apple though, you might want to keep an eye on the colour. Mine went a gross pasty pink, so I had to add a little food dye to make it look respectable again.
There's many ways to eat stewed rhubarb. I had a large amount of it, so today I decided to use a bit by adding it into an apfelstrudel! :-)
(kinda just made up the recipe for the strudel as I went along, so it looks sad and needs perfecting, I know)