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A jar of red fruit jam sits on a white textured surface, with a lemon and stalks of rhubarb nearby—perfect inspiration for your next stewed rhubarb recipe.
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Stewed Rhubarb

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.
Prep Time10 minutes
Cook Time15 minutes
Servings: 2 cups
Author: Miranda Couse

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

Storage: Store in an airtight container or covered in the refrigerator for up to a week.

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 538mg | Fiber: 4g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 1mg
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