Cooking like a grandma: Stewed Rhubarb

I cook like a grandma.

When I was little, I used to plan weekends at my Nanna’s house. I’d spend some time during the week pouring over old cookbooks, making a shopping list and then come Sunday, we would COOK!

We made cakes, biscuits, Welsh rarebit, roast dinners with all the trimmings. There was custard, ice cream made from scratch, sausage rolls and vegetable soup. It was old-fashioned, made by hand and rarely expensive. The ingredients were REAL FOOD.  No packets meant little to no waste. These days with my Nanna are some of my most loved childhood memories.

As an adult, when I hear people say they don’t know how to cook, that it’s too hard or too expensive to cook real food, I feel they are really saying that they never learnt to cook like a grandma. I’m no gourmet, but I can make a mean apple pie, and I’d love to teach you some basic recipes…like my Nanna makes.

I found some rhubarb on sale this week *SCORE* took it home and stewed it. Stewed fruit is perfect for making crumbles, a fav with babies (just mash it a bit with a fork if need be), and perfectly delicious on its own. Hot or cold, just add cream 😉

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You’ll need:
A bunch of rhubarb
An orange (juice and zest)
A quarter cup of sugar (feel free to use an alternative… or even leave it out if you don’t mind your fruit tart)
Water

Simply chop the rhubarb into roughly inch long pieces. Put it in a pot with the orange juice and zest. Sprinkle over the sugar if you are using it, just cover with water and put the pot on high heat.

Bring to the boil, making sure your fruit stays under the water. Once it’s boiling, reduce the heat and simmer for 5 minutes, or until the fruit is soft. Once it’s ready…EAT IT :p

Keep your stewed rhubarb in a covered container in the fridge. Storing it with its juice will help it keep without drying out, and it’s good for a few days.

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Did your grandmother teach you how to cook?

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4 thoughts on “Cooking like a grandma: Stewed Rhubarb

  1. I cook like a Grandma, because, well, I am a Grandma!
    I wanted to tell you about my recent conversation with a lovely young (early 30’s) mum with 2 small preschool children who came into our shop. After our business, she remarked that she would be going to the supermarket to buy something to make for dinner. I said that I had made a delicious pot of soup for our dinner. She stopped, looked me up and down and said ” Yes, you are a Soup Age” Surprised, I asked her to explain. She said “Only older people make soup from scratch these days – people my age never have the time.”
    I thought that was amazing. Even though I work all week, having a pot of soup bubbling on the stove (preferably with home grown veggies in it) is easy to make and always enjoyed in our house.
    (Byway, I have two married daughters roughly her age and they still make soup from scratch.)
    What about you? Even if you are not of “Soup Age” like me, did your Nanna teach you to make soup from scratch – and do you make it these days?

    1. Thank you for sharing that story. I thinl there is a huge misconception held by my generation that cooking from scratch is overly time consuming. I am around the same age as the mama you spoke to, with two children of my own. It’s not often that I eat soup, but when I do it is most definitely homemade, usually vegetable. My Nanna did teach me that one 😊

  2. I learned to cook mostly on my own, but I remember well my favorite meals from childhood and set about recreating them as a young mother.

    I passed my love of cooking on to my daughter as she grew up (and she’s a fabulous home-cook now) and I’m looking forward to sharing it with my granddaughter when she’s a little older.

    1. That is so lovely to hear you have passed on your knowledge to your daughted. When I wasn’t cooking with my Nanna, I was messing up my Mum’s kitchen 😉
      These will become such precious memories for your daughter and grand-daughter, and such a wonderful gift to give them. There is such value in being able to cook wholesome food for yourself

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