Stewed Rhubarb

Stewed Rhubarb
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    24 People
  • VIEWS
    97

Transform tart rhubarb into a sweet and comforting compote, perfect on its own or as a delightful topping for ice cream, yogurt, or even grilled meats. This simple stew celebrates the bright flavors of spring and early summer.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Fiber
    1 g
  • Protein
    1 g
  • Sodium
    2 mg
  • Sugar
    26 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large, heavy-bottomed pot, combine the diced rhubarb and enough water to almost cover it. (Approximately 1 cup) (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. (5 minutes)

Image Step 03
03 Step

Recipe View 20 mins Simmer gently, stirring occasionally to prevent sticking, until the rhubarb begins to soften and break down, about 20 minutes.

Image Step 04
04 Step

Recipe View 5 mins Remove the pot from the heat and stir in the granulated sugar and ground cinnamon until the sugar is completely dissolved. (5 minutes)

Image Step 05
05 Step

Recipe View Allow the stewed rhubarb to cool slightly. Serve warm or chilled, as desired.

For a richer flavor, consider adding a tablespoon of butter or a splash of vanilla extract after removing from the heat.
If you prefer a smoother consistency, you can use an immersion blender to partially puree the stewed rhubarb.
Stewed rhubarb can be stored in an airtight container in the refrigerator for up to 5 days.
Experiment with other spices such as ginger, nutmeg, or cardamom for a unique twist.

Kirk Goyette

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 32 Ratings)
Total Reviews: (4)
  • Zion Volkman

    This recipe was so easy to follow, and the result was fantastic! My family loved it on pancakes.

  • Lawrence Feil

    I found it a bit too sweet for my taste, so I reduced the sugar by 1/2 cup. It was perfect!

  • Levi Lakin

    I added a little grated ginger, and it was amazing! Thanks for the great recipe.

  • Amparo Dare

    Simple, delicious, and a great way to use up my rhubarb harvest.

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