Stewed Rhubarb with Ginger and Raw Honey

Stewed Rhubarb with Ginger and Raw Honey

by Anita Deeley at BeverlyBees.com

I cooked a smaller version of this recipe last week and it was absolutely delicious.  If you have lots of Rhubarb hanging around, this is a great one to try!  The ginger gives the sour rhubarb a slight kick and the honey sweetens it up.  Since the raw honey is not cooked it retains all of it’s wonderful healthy healing properties. What could be better than that?  Serve in a cocktail glass for added elegance.

A printable recipe is included below.  After I washed and cut the rhubarb and added the grated ginger, this is what I had – a bowl full of yumminess.

I love both rhubarb and ginger and could have eaten this raw and been happy.  A helpful tip about ginger, buy it when it’s in season and freeze it in your freezer.  It freezes beautifully, retains it’s flavor and is much easier to peel and grate. 

After about an hour of cooking.  I let the stewed rhubarb cool before adding the raw honey to taste.  This is what I wound up with – a yummy rhubarb, ginger, raw honey concoction.

The raw honey can be tasted in this dish and my kids and husband loved it.  Everyone had a great time eating out of martini glasses!  If you are a rhubarb, ginger, honey fiend like me you will love this recipe.  Try it and let me know how you like it!

Stewed Rhubarb with Ginger and Raw Honey

If you have lots of Rhubarb hanging around this is a great one to try and it is absolutely delicious! The ginger gives the rhubarb a slight kick. Since the raw honey is not cooked it retains all of it’s wonderful healthy healing properties. Serve in a cocktail glass for added elegance.

Author: Adapted from Nourishing Traditions
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Ingredients
  • 6 cups of fresh rhubarb
  • 1 tablespoon freshly grated ginger
  • ½ cup filtered water
  • ½ – ¾ cups raw honey
Instructions
  1. Wash rhubarb and cut into 1 inch pieces.
  2. Place rhubarb into a pan and add grated ginger and water. Bring to a boil over medium heat.
  3. Reduce heat and simmer about 1 hour, stirring occasionally. Add more water, as needed, to keep rhubarb from drying out.
  4. Once rhubarb disintegrates, remove from heat. Allow to cool, then stir in raw honey to taste. Serve with whipped cream.

Copyright © 2011-2014. Anita Deeley, BeverlyBees.com. All rights reserved.

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This post was shared on Wildcrafting Wednesday.

4 Comments

  1. Wow… Looks good. Haven’t had a reason to plant rhubarb yet but that looks as though it could be changing.

    Nice post on a different theme… 🙂

  2. I love rhubarb! Every time I plant it, the chipmunks eat the bulbs on me. They also take one bite out of every ripe strawberry in my garden. I think I need to get an outdoor cat!

  3. Hello! Rhubarb and ginger look appetizing. I must try it!