Stewed Rhubarb and Angelica is a traditional British recipe for a classic dessert made from stewed fresh rhubarb that is sweetened by the addition of angelica root and leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Rhubarb and Angelica.
Add the rhubarb to a small pan along with just a little water, the caster sugar and the angelica.
Poach gently, so that the fruit are soft but still remain whole (about 12 minutes). Take off the heat and either serve immediately as stewed fruit or allow to cool and use as a pie filling or the base for desserts, ice creams etc.
