Scottish Stewed Rhubarb
A community recipe by AnonymousNot tested or verified by Nigella.com
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Mix the rhubarb with the sugar and chopped angelica and place in a casserole dish. Cover the dish with aluminium foil. Bake in the oven for 45 mins 1 hr.
Introduction
This is a traditional Scots way with rhubarb. I grow common angelica in the garden for its height, the lovely smell of the crushed stalks and for the seeds which are used in Iranian dishes.
Ingredients
Serves: 2-4 depending how greedy
- 1 pound rhubarb (cut into roughly 2cm pieces)
- 2 ounces superfine sugar
- 1¼ inches angelica (chopped stalk, roughly the thickness of a little finger)
Method
Scottish Stewed Rhubarb is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve with clotted cream to be really ruinous - Tiptop for the abstemious. Lovely warm or cold.
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