I love rhubarb but I have been cooking it all wrong my whole life. Maybe you have been too? Stewing/simmering in a little water and sugar as grandma used to do results in a stringy sloppy mess.
Try baking it – 20 minutes at 180 degrees in a shallow dish covered in a solution of tea.
Yep tea. I am talking a tea bag in hot water. Ginger tea with rhubarb works a treat – even use 2 bags.
After baking for 20 minutes pour the juices only into a saucepan add brown sugar to taste and reduce to a syrup and pour back over the rhubarb. SO GOOD.
While I am on the tea subject – all fruit is great poached in tea. Cooking pears in red wine, most recipes call on red wine and water. Why ever add water ? What about Licorice tea, Earl Grey or a smoky Russian Caravan. Quinces with Lady Grey, peaches in Green tea, plums in Camomile. Sounding better than just water to me.
Go crazy – experiment with your tea.