Go Back
–+ servings
Cardamom and Orange Spiced Rhubarb

Cardamom and Orange Spiced Rhubarb for Blissful Brunch Delights

This Cardamom and Orange Spiced Rhubarb is a vibrant seasonal delight, perfect for elevating your brunch with its unique flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb
  • 500 grams Forced Rhubarb Regular rhubarb can be used if forced rhubarb isn’t available.
  • 150 grams Caster Sugar Swap for granulated sugar if needed.
For the Syrup
  • 200 ml Orange Juice Fresh squeezed is best for a vibrant taste.
  • 2 tablespoons Orange Zest Only use the outer peel to avoid bitterness.
For the Spice
  • 5 pods Cardamom Pods Substitute with cinnamon if cardamom isn’t available.

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Begin by washing and trimming the forced rhubarb, slicing it into 5 cm lengths. Gather a medium saucepan and place the cut rhubarb inside.
  2. To the saucepan with rhubarb, pour in a generous amount of caster sugar, freshly squeezed orange juice, and finely grated orange zest. Add the crushed cardamom pods for that warm spice kick.
  3. Set the saucepan over low to medium heat, allowing the mixture to warm slowly. Stir occasionally to help dissolve the sugar completely, which should take around 5 minutes.
  4. Once the sugar has dissolved, bring the mixture to a gentle simmer. Allow it to simmer for 10 to 15 minutes until the rhubarb becomes tender yet still holds its shape.
  5. After cooking, remove the saucepan from the heat and let the spiced rhubarb cool slightly before serving.

Nutrition

Serving: 1cupCalories: 70kcalCarbohydrates: 18gSodium: 1mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.2mg

Notes

Store leftover Cardamom and Orange Spiced Rhubarb in an airtight container in the fridge for up to five days or freeze for up to three months.

Tried this recipe?

Let us know how it was!