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Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Source: Martha Stewart Living, May 2001
Yield

Ingredients

Directions

Cook's Notes

It is important that the rhubarb is cooked at a gentle simmer or it will quickly turn to mush. Do not recombine the rhubarb and cooking liquid until the cooking liquid is cool, or the rhubarb will overcook.

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81
  • RhubarbRecipes
    18 MAR, 2011
    Not only does Rhubarb Stew TASTE scrumptious, it is also VERY Healthy...hight in Vitamin C, Calcium, and Anti-oxidants! I like to add the sugar to stewed rhubarb AFTER it has been stewed to avoid sticking/burning. I also add flavoured gelatin (strawberry or raspberry) to make it beautifuly thick and red...to top cheesecakes, puddings, ice cream, yogurt (parfait) or as a side to any dinner menu! Source: http://www.rhubarb-central.com/
    Reply
  • netasaxton
    7 JUN, 2008
    Same with me, pure rhubarb and simple!!!
    Reply
  • Geisel
    8 MAR, 2008
    This recipe reminds me of the rhubarb I first had as a child when I learned to love it. Pure and simple. Yummy!!
    Reply

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