Rhubarb "Tamarind Paste" - Eat Well Tasmania

Directions

Cook rhubarb on low heat in a saucepan with a small amount of water, covered with a lid.
When the rhubarb is soft, remove the lid and continue cooking until it begins to dry. The rhubarb will begin to stick to the pan – this is what you want. Once this begins, remove from the heat and allow the caramelised rhubarb to soften from the pan, and it will be easily stirred in. Continue this until it is darker and tastes a little bitter.
Add your other ingredients and cook further to reduce to a thickened jam like consistency.
Use this paste like you would a compote — spoon over oatmeal in the morning, serve with a dollop of cream for a sweet dessert, stir into bakes and cakes. Spread on bread — use as you please.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Cook rhubarb on low heat in a saucepan with a small amount of water, covered with a lid.
When the rhubarb is soft, remove the lid and continue cooking until it begins to dry. The rhubarb will begin to stick to the pan – this is what you want. Once this begins, remove from the heat and allow the caramelised rhubarb to soften from the pan, and it will be easily stirred in. Continue this until it is darker and tastes a little bitter.
Add your other ingredients and cook further to reduce to a thickened jam like consistency.
Use this paste like you would a compote — spoon over oatmeal in the morning, serve with a dollop of cream for a sweet dessert, stir into bakes and cakes. Spread on bread — use as you please.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.