Preparation time
5min
Total time
55min
Portion
--
--
Level
easy
Ingredients
Varoma Rhubarb
- 500 g rhubarb, (I bunch)
- 40 g raw sugar
- 1000 g water
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1) Select a bowl or small casserole dish that will fit in the Varoma with Varoma lid sitting correctly. If the bowl has a lid that fits, that's great. If not, use a piece of foil to cover the bowl during the steaming.
2) Add 1000g water into TM bowl and fit lid.
3) Add washed, trimmed and chopped rhubarb pieces into selected bowl, sprinkle over 40g sugar (no need for any water) cover the bowl with lid or foil.
4) Add the bowl with rhubarb into the Varoma, ensuring there are some unobstructed steam holes, or sit bowl on a trivet or something (eg 2 knives) to lift the bowl to allow good steam circulation.
5) Steam 50 mins/Varoma/Speed 1 - Serve warm or allow to cool then refrigerate.
Be gentle when serving to preserve the shape of the soft pieces of rhubarb (avoiding a stringy look). Serve with some of the red syrup. Delicious served with ice cream, yoghurt, cream or custard. Vary the quantity of sugar or use alternative sweeteners as desired. A little vanilla essence or sprinkling of cinnamon may be added for delicious variation.
Varoma rhubarb
Tip
This is a cooking method that will work well with a variety of fruit.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Easy
Dessert
Egg free
Gluten free
Lactose free
Non-dairy
Vegetarian
Nut free
Steam cooking with Varoma
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Comments
Made with a mixture of rhubarb and plums that needing using. Will be using this method again.
Very nice. I like the way the rhubarb pieces held there shape. I will certainly make this again.
John Clark
Independent Consultant (WA)
John Clark
Independent Consultant (WA)
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