We are not big dessert eaters in our home – although I won’t say “no” to a slice of mouth-watering New York cheesecake with an Irish coffee once in a while – but we do eat a lot of fresh and stewed fruit with yoghurt and with an abundance of rhubarb in the early spring there is always ~ Rhubarb Berry Delight.
This is a superb way to use up fresh rhubarb in the spring; a variation on Stewed Rhubarb and takes only ten short minutes to prepare and cook. Talk about an easy dessert !
Stewed Rhubarb Ingredients
- Two cups chopped fresh rhubarb (pick the red stalks)
- Two cups Berries (My #1 choice is strawberries)
- ¼ Cup Orange Juice (fresh – about juice from two oranges)
- 2 Tablespoons Organic Sugar – or to taste
- Yoghurt (Balkan or plain)
Toppings
- Sliced almonds and / or dark chocolate
- Sprinkle Orange zest / nutmeg / cinnamon
Directions
- Chop stalks into 1” pieces
- Mix all ingredients together in a small pot
- Stir fruit and bring to boil
- Simmer 3 – 5 minutes, stirring occasionally, until fruit is just soft (so that their shape is retained)
- When using fresh fruit there should be lots of juice – drain and keep extra liquid to use in a smoothie
- When fruit is cooked, serve with a generous portion of yoghurt (or frozen yoghurt)
Notes
- This is fast, tasty, healthy, economical and versatile
- Berries to use: Strawberries, blueberries, raspberries, wild blackberries – they are all delicious depending on your personal taste
- Other favourite fruit to mix in this recipe are apple and pear
- Apple juice or even a little water is a good substitute for orange juice.
- Sugars: Some fruit such as strawberries are so naturally sweet no sugar may be needed (or add after cooking to your taste)
- Information – rhubarb is a good source of fibre and is alleged to help minimize / prevent cancer
- This may not be your favourite fruit – vegetable but it is good for you! Not the leaves of course which are toxic
- Rhubarb is low-calorie with high fiber, Vitamin C and calcium
Life is uncertain. Eat dessert first.
Ernestine Ulmer
