Stewed Rhubarb
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This Stewed Rhubarb is sweet, slightly tart, and incredibly easy to make. With just a handful of ingredients, you can turn fresh rhubarb into a soft, jammy topping that’s perfect for spooning over ice cream, yogurt, pancakes, or even cake.
If you’ve got rhubarb sitting in the fridge or growing like crazy in the garden, this is one of the easiest and most delicious ways to use it up.
Why You’ll Love This Recipe
- Only a few simple ingredients (3 to 5 ingredients)
- Ready in about 15 minutes
- Perfect balance of sweet and tart
- Versatile – use it as a topping on breakfast and dessert!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Rhubarb Stalks – I used red rhubarb stalks, but you can use the green stalks as well.
Granulated Sugar – The sugar helps balance the tartness of the rhubarb and creates a nice syrup
Water – This helps the rhubarb break down and soften.
Cinnamon – I don’t always add it but it adds a nice warmth to the stewed rhubarb.
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Substitutions and Variations
- Swap the cinnamon for vanilla extract. You’ll add the extract after the stewed rhubarb is done cooking.
- Add strawberries for a classoc strawberry rhubarb combination.
- Use honey instead of sugar.
- Skip the cinnamon for a more classic, bright rhubarb flavor.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Stewed Rhubarb
Step 1: Place the chopped rhubarb, sugar, water, cinnamon, and lemon juice, if you’re using it, into a medium saucepan.
Step 2: Heat over medium heat until the mixture begins to simmer. Reduce the heat to medium-low and cook for about 10 minutes while stirring occasionally until it reaches your desired consistency.
Step 3: Let it cool slightly before serving. It will thicken more as it cools.
Tips for Best Results
- Cut the rhubarb into even pieces so it cooks evenly.
- I pull off any stringy bits of rhubarb after I cut it.
- Taste and adjust sugar depending on how tart your rhubarb is.
- Mash more for a smoother texture or leave it chunky for a topping.
- You can run the stewed rhubarb through a blender or food processor for a smooth sauce.
How to Store and Freeze
Store in an airtight container in the refrigerator for up to 5 days.
To freeze the stewed rhubarb, let it cool completely. Place in a freezer-safe container and freeze for up to 3 months. Thaw in the friger overnight before using.
Recipe FAQs
Older rhubarb can be more fibrous. If there are any strings on the rhubarb after cutting the slices, pull them off. Cook it longer and mash it well to help break it down.
Absolutely! Start with adding 1/4 cup of sugar and add more after tasting once the rhubarb starts breaking down
Pancakes, waffles, yogurt. oatmeal, cheesecake, ice cream, bread pudding, etc.
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Stewed Rhubarb
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Ingredients
- 3 cups chopped rhubarb stalks
- 1/2 granulated sugar
- 1/4 cup water
- 2 teaspoons ground cinnamon to taste
- 1 teaspoon lemon juice or apple juice optional
Instructions
- Place the 3 cups chopped rhubarb stalks, 1/2 granulated sugar, 1/4 cup water, 2 teaspoons ground cinnamon, and 1 teaspoon lemon juice or apple juice in a medium saucepan over medium heat. Let it come up to a simmer.
- Once the mixture is up to a simmer, reduce the heat to medium-low while stirring occasionally and mashing the rhubarb with the back of a spoon.
- Cook for 10 minutes or until the rhubarb has reached your desired texture.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)