How to Cook Rhubarb

1

Choose firm, healthy rhubarb stalks to cook.

Choose firm, healthy rhubarb stalks to cook.

2

Remove and discard all rhubarb leaves.

Remove and discard all rhubarb leaves.

3

Rinse rhubarb under cool water and pat it dry.

Rinse rhubarb under cool water and pat it dry.

4

Chop 6 cups (approximately 600 g) of rhubarb.

Chop 6 cups (approximately 600 g) of rhubarb.

5

Add 1 cup (approximately 200 g) of sugar and 2 tablespoons (30 ml) of water.

Add 1 cup (approximately 200 g) of sugar and 2 tablespoons (30 ml) of water.

6

Heat the mixture in a saucepan over medium-low heat for 15 minutes.

Heat the mixture in a saucepan over medium-low heat for 15 minutes.

7

Let the stewed rhubarb cool before serving it.

Let the stewed rhubarb cool before serving it.

8

Cut about 1 pound (450 g) of rhubarb into pieces.

Cut about 1 pound (450 g) of rhubarb into pieces.

9

Coat the rhubarb with 1 cup (approximately 200 g) of white sugar.

Coat the rhubarb with 1 cup (approximately 200 g) of white sugar.

10

Refrigerate the coated rhubarb in a baking dish for at least 2 hours.

Refrigerate the coated rhubarb in a baking dish for at least 2 hours.

11

Cover the rhubarb and bake it for 20 minutes at 300 °F (149 °C).

Cover the rhubarb and bake it for 20 minutes at 300 °F (149 °C).

12

Cool the rhubarb on a wire rack before serving it.

Cool the rhubarb on a wire rack before serving it.

13

Cut up about 6 cups (about 600 g) of rhubarb into pieces.

Cut up about 6 cups (about 600 g) of rhubarb into pieces.

14

Add 1/3 cup (40 g) of flour, 3/4 cup (150 g) of sugar, and a pinch of cinnamon.

Add 1/3 cup (40 g) of flour, 3/4 cup (150 g) of sugar, and a pinch of cinnamon.

15

Line a 9 in (23 cm) pie plate with a pie pastry dough.

Line a 9 in (23 cm) pie plate with a pie pastry dough.

16

Pour in the pie filling and top it with more pie pastry.

Pour in the pie filling and top it with more pie pastry.

17

Cover the pie and bake it for 25 minutes.

Cover the pie and bake it for 25 minutes.

18

Bake it for another 20-30 minutes uncovered.

Bake it for another 20-30 minutes uncovered.

How to Cook Rhubarb

Steps

Choose firm, healthy rhubarb stalks to cook.

Remove and discard all rhubarb leaves.

Rinse rhubarb under cool water and pat it dry.

Chop 6 cups (approximately 600 g) of rhubarb.

Add 1 cup (approximately 200 g) of sugar and 2 tablespoons (30 ml) of water.

Heat the mixture in a saucepan over medium-low heat for 15 minutes.

Let the stewed rhubarb cool before serving it.

Cut about 1 pound (450 g) of rhubarb into pieces.

Coat the rhubarb with 1 cup (approximately 200 g) of white sugar.

Refrigerate the coated rhubarb in a baking dish for at least 2 hours.

Cover the rhubarb and bake it for 20 minutes at 300 °F (149 °C).

Cool the rhubarb on a wire rack before serving it.

Cut up about 6 cups (about 600 g) of rhubarb into pieces.

Add 1/3 cup (40 g) of flour, 3/4 cup (150 g) of sugar, and a pinch of cinnamon.

Line a 9 in (23 cm) pie plate with a pie pastry dough.

Pour in the pie filling and top it with more pie pastry.

Cover the pie and bake it for 25 minutes.

Bake it for another 20-30 minutes uncovered.

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How to Cook Rhubarb

Steps

Choose firm, healthy rhubarb stalks to cook.

Remove and discard all rhubarb leaves.

Rinse rhubarb under cool water and pat it dry.

Chop 6 cups (approximately 600 g) of rhubarb.

Add 1 cup (approximately 200 g) of sugar and 2 tablespoons (30 ml) of water.

Heat the mixture in a saucepan over medium-low heat for 15 minutes.

Let the stewed rhubarb cool before serving it.

Cut about 1 pound (450 g) of rhubarb into pieces.

Coat the rhubarb with 1 cup (approximately 200 g) of white sugar.

Refrigerate the coated rhubarb in a baking dish for at least 2 hours.

Cover the rhubarb and bake it for 20 minutes at 300 °F (149 °C).

Cool the rhubarb on a wire rack before serving it.

Cut up about 6 cups (about 600 g) of rhubarb into pieces.

Add 1/3 cup (40 g) of flour, 3/4 cup (150 g) of sugar, and a pinch of cinnamon.

Line a 9 in (23 cm) pie plate with a pie pastry dough.

Pour in the pie filling and top it with more pie pastry.

Cover the pie and bake it for 25 minutes.

Bake it for another 20-30 minutes uncovered.

Rate This Guide

Comments (0)

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