Photo of Braised rhubarb  with oranges and walnuts by WW

Braised rhubarb with oranges and walnuts

5
5
5
SmartPoints® value per serving
Total Time
21 min
Prep
13 min
Cook
8 min
Serves
4
Difficulty
Easy
The beautiful pink color of this dish is perfect for spring. Enjoy this on its own, as a side dish to lean roast pork or ham, or spooned over yogurt or ice cream. If you don't cook with it often, rhubarb is worth familiarizing yourself with. It's celery-like vegetable treated like a fruit. The long pink to red stalks are much too tart to eat raw and are typically cooked down with sugar to temper the tartness. Rhubarb is also called pieplant because it is delicious in pies but also makes wonderful dessert sauces and jams. Enjoy it when you see it in the market. It has a very fleeting season and when the cool spring weather gives way to summer, it will be gone.

Ingredients

Uncooked rhubarb

1 pound(s), peeled and cut into 1/2-inch pieces

Mineral water

1 Tbsp

Sugar

3½ Tbsp

Unsweetened orange juice

2 Tbsp

Orange(s)

1 medium, peeled, white pith and pits removed, segmented

Walnut(s)

¼ cup(s), toasted

Orange zest

1 tsp

Instructions

  1. Place rhubarb and water in a large skillet. Simmer over medium heat until tender when pierced with fork, about 8 minutes; do not overcook.
  2. Remove from heat and stir in remaining ingredients. Serve warm or cold. Yields about 1/2 cup per serving.