How can I thicken stewed rhubarb?

One way to thicken up stewed rhubarb is to add some arrowroot. Arrowroot is a thickener made from ground tubers of the arrowroot plant. Arrowroot is used in place of flour in many dishes, including stews, whenever a thick, creamy consistency is desired. Add 1/2 cup of arrowroot to the pot before bringing it to a simmer. Continue simmering until the rhubarb is tender and the sauce is thickened. Remove the pot from the

How to make thick stewed rhubarb?

One of the easiest ways to thicken your stewed rhubarb is to add some ground rice or ground barley flour. Add one tablespoon of the thickener to the pot as soon as you add the rhubarb, cover and simmer until tender.

How to thicken stewed rhubarb gravy?

If you’re looking for a way to thicken the sauce, a few options exist. A small amount of flour can help to thicken the sauce slightly. However, flour tends to make the sauce a little bit gummy. Add a thickener such as arrowroot or potato starch and let the mixture simmer for a few more minutes to thicken.

How to thicken stewed rhubarb soup?

You can thicken the consistency of a pot of rhubarb stewed soup by either adding more rhubarb, or by adding thickening agents. Adding more rhubarb is the easiest and cheapest option. If you use frozen rhubarb, you can thicken the consistency of the soup by allowing it to thaw first. Once it’s thawed, it should be added to the stewed soup. This works best if you use frozen diced rhubarb, as larger

How to thicken stewed rhubarb juice?

One of the best ways to thicken the liquid from stewed rhubarb is to strain it. You could do this either over a bowl or over a strainer, combining the liquid with the pulp and leaving behind the seeds and other solids. This way, you’ll end up with a thicker sauce, which will be easier to reheat when you’re ready to serve.