Rhubarb in grenadine syrup

I have a glut of rhubarb from the garden at this time of year. Rhubarb crumble is nice and I’ve made a lovely chutney with it before too but I wanted something different. This recipe is simple and quick but best of all it tastes fantastic. I’ve found it goes really well with chocolate ice cream, soya-based, of course.

I’ve based this on a recipe from Michel Roux Jr. that he uses as an accompaniment to beignets.

Serves: 4


  • 2 sticks of rhubarb
  • 1 tbsp grenadine syrup
  • 1 tbsp water
  • 80g caster sugar


  • Clean and trim the rhubarb stalks. Cut them into sections about 4cm long (1.5″).
  • Add the syrup, water and sugar to a pan with a base large enough to hold all the rhubarb. On a medium heat dissolve the sugar in the liquid.
  • Place the rhubarb into the pan carefully so they are all on one level. Cooke for 2 minutes then carefully turn over and cook for another 2 minutes. There should still be a little bite in the rhubarb stalks.

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