This is a traditional Scots way with rhubarb. I grow common angelica in the garden for its height, the lovely smell of the crushed stalks and for the seeds which are used in Iranian dishes.
- 1 pound rhubarb (cut into roughly 2cm pieces)
- 2 ounces superfine sugar
- 1¼ inches angelica (chopped stalk, roughly the thickness of a little finger)
Scottish Stewed Rhubarb is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Serve with clotted cream to be really ruinous - Tiptop for the abstemious. Lovely warm or cold.