Serves: 6
Total Calories: 133
1. Place all the ingredients in a heavy, medium-sized pot over low heat. Stir well, cover, and cook for 15 to 20 minutes or until the rhubarb is tender. (If the rhubarb begins to stick to the bottom of the pot, add a little more water—but just enough to keep it from sticking.)
2. Transfer the cooked mixture to a serving bowl and refrigerate until chilled.
3. Serve as is or with a dollop of Silken Tofu Whipped Topping and/or a sprinkling of chopped nuts.
For a Change . . .
* For a sweeter version, add a few drops of stevia or 1/4 cup maple syrup.
This Stewed Rhubarb recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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