Yesterday we took a look at the fruitful April orange bloom, and how to turn that into a delicious vegan, gluten free Navel Orange Confit with Orange Sorbet (link). Today we are looking at another April harvest, rhubarb. While most are familiar with this plant in its most famous preparation, the rhubarb pie, it is technically a vegetable, although in the 1940‘s the US courts decided to classify it as a fruit since that is how it is most commonly used.
The recipe below comes from Allrecipes.com contributor Miss Bethany. It is amazingly simple, yet yields a delicious, sweet dessert and is perfect to top-off your Easter lunch or dinner, with little effort. For a little extra fun, serve in martini or wine glasses, and garnish with a strawberry or a slice of orange.
|Don't you just hate it when you are looking for a recipe, and you have to scroll through dozens of pages before you get to the recipe way down at the bottom of the page?
That's because they are trying to make money off you and Google requires it. We don't care - we're here to share recipes with you, and will never make you scroll through several pages only to get to what you want - the recipe. That said, it does cost us money to run the site, so if you like something you found here, please consider donating to support The Happy Gluten Free Vegan!
Gluten Free, Vegan Sweet Stewed Rhubarb
- 10 cups diced rhubarb
- 3 cups vegan white sugar
- 1 teaspoon ground cinnamon
Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until it starts to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Note: We sometimes include Amazon links which provide us a bit of revenue and they don't affect your Amazon prices at all - this helps us keep the HGFV site free for everyone!