Uni Yums: Stewed Rhubarb/ Rhubarb Yoghurt!

So I previously posted that I had a lot of rhubarb and had no idea what to do with it!

Here is an easy peasy recipe. It goes well with yoghurt, ice cream, other fruit and meringue. And it's a great way to get some sugar into your diet along with some yummy fruit!

Stewed Rhubarb

Serves: 2/3.
Cooking time: about 5 to 10 minutes.
Keeps for: 3 days in the fridge and can be frozen for 3 months.
Average cost: 65p for 3 sticks of rhubarb. 15p for 50 grams of sugar 80p for total recipe. (1 bag of sugar is £1.48)

Ingredients:

3 sticks of Rhubarb
1 hand full of Caster sugar or plan sugar (honestly doesn't matter)
Table spoon of water

What you need:

Pan
Cooking spoon
Table spoon

How to make it:

Turn the hob onto high.
Cut off the ends of the rhubarb stalks.
Chop into pieces about 2 cm long.
Put 1 table spoon of water into the pan. (DO NOT PUT ANY MORE IN! trust me, I know it seem such as small amount but rhubarb contains a lot of juices.)
Put the rhubarb into the pan and put on the hob.
Add 1 hand full of sugar into the pan and stir into the rhubarb. Lower heat so the rhubarb is simmering. (small bubbles)
Stay by the oven and keep stirring the rhubarb every so often.
Its now up to you how long you cook this for. There isn't a set time needed for it to be cooked. If you want it to be like a purée then keep cooking it until it looks like one. If you want chunks in it then you don't need to cook it for as long.

chunkier stewed rhubarb

how I like it slightly purée slightly chunky
Once cooked, turn the hob off, and put the pan on the side. You will need to taste it and add more sugar if it is too sour still. Just stir in the extra sugar.
Put into a bowl and add to yoghurt to make your own rhubarb yoghurt, or it's tastey with ice cream :) (If you are vegan obviously you know not to eat with ice cream/yoghurt.)
For storing, wait until cool and then put in a tub, label it, and then place in the fridge and eat within 3 days, or in the freezer and eat with in 3 months.