Be prepared for the memories to come flooding back with each spoonful of Stewed Rhubarb. Many of our grandmothers loved making this sweet and versatile treat.
Jump to:
A recipe worth keeping
Here's why you'll fall in love with this recipe (perhaps all over again if you were lucky enough to be fed it as a youngster):
- it's easy to eat – its soft texture and balance of sweet and tangy flavours makes it a widely appealing dish
- it's versatile – stewed rhubarb can be enjoyed on its own as a simple dessert or as a topping for things like ice cream, yogurt, porridge and muesli
- it's quick and simple to make
- you'll find two variations of this recipe here – version 1 is a 3-ingredient recipe that was passed on to me from a lady standing next to me at the market stall when I purchased rhubarb (she told me this is how she remembers her mum making stewed rhubarb and plenty older cookbooks I consulted repeat this version of the recipe) while version 2 just adds a couple of extra ingredients.
Ingredient notes
The recipe makes about 4 servings of stewed rhubarb. To make it up you need one bunch of fresh rhubarb. That's about 8 stalks.
If you have more rhubarb and want to make a larger quantity, simply multiply all of the ingredients.
TIP: When choosing fresh rhubarb, look for unblemished, medium-sized stalks. They should be bright red or pink and feel firm (not rubbery). Remember to remove the leaves as they are toxic.
To make version 1 of the recipe, you'll also need sugar and water.
To make version 2 of the recipe, you'll need an orange (extracting all of the juice and zest) instead of the water and raspberries or chopped strawberries/apple/pear.
Variations and Substitutions
There are so many ways you can mix up the ingredients to create your very own rhubarb dessert:
- use a lemon instead of an orange for version 2 of the recipe
- use strawberries, apples or pears instead of raspberries for version 2 of the recipe to create stewed rhubarb and apple or stewed rhubarb and pear
- add a little ground ginger for another level of flavour.
Rhubarb is actually a vegetable, and a little tart, so the added sugar when stewing rounds out the flavour nicely. However, if you want to avoid using sugar, you could try:
- honey: a natural sweetener that works well in stewed rhubarb (use it in place of sugar in a 1:1 ratio)
- maple syrup: another natural sweetener that pairs well with rhubarb (use it in place of sugar in a 1:1 ratio)
- agave nectar: a liquid sweetener with a low glycemic index and can be used in place of sugar (in a 1:1 ratio).
- stevia: a natural sweetener that is much sweeter than sugar, so you'll only need a small amount to sweeten the stewed rhubarb (start with a small amount and add more as needed to taste).
TIP: Keep in mind that natural sweeteners may affect the texture and flavour of the stewed rhubarb differently than sugar. It may take some experimentation to find the best substitute for your taste.
How to make Stewed Rhubarb
Wash and chop the rhubarb into 2-3cm pieces.
NOTE: Be sure to remove any leaves, as they're toxic and also remove the very bottom of the stems. Older recipes also suggest wiping the stalks with a wet cloth before chopping and stewing.
Place all the ingredients into a saucepan (whether you are using version 1 or 2).
Heat gently, stirring, and once sugar has dissolved bring the mixture to the boil.
Simmer for 6-8 minutes or until rhubarb is tender and has broken down or partly broken down. I prefer the rhubarb to be almost completely broken down, while others prefer to still have the stems largely intact.
That's it. It's time to dig in – and I warn you that it's so good you might just want to eat it warm straight from the pot.
What to do with Stewed Rhubarb
You can enjoy your stewed rhubarb in so many ways:
- Serve it as a dessert: Stewed rhubarb makes a delicious and healthy dessert on its own, served warm or chilled, with ice cream, whipped cream or yoghurt.
- Add it to porridge or yogurt for breakfast.
- Pour it over waffles or pancakes.
- Liven up your baked goods: Mix stewed rhubarb into muffin, cake or bread batter for a tangy, sweet flavor. It can also be used as a filling for pies, tarts, or turnovers.
- Mix into cocktails: Stewed rhubarb can be used to add a unique flavour to cocktails. I bet that's something you hadn't thought of!
- Use as a sauce: Stewed rhubarb can be pureed and used as a sauce for meat, fish or poultry.
Recipe FAQs
It will typically last in the fridge for up to a week if stored properly in an airtight container in the fridge. Cool to room temperature before placing it in the fridge and always discard it if you're unsure about the freshness or safety of the stewed rhubarb.
Yes! Allow it to cool completely in the fridge before transferring it to a freezer-safe container or freezer bag. Freeze for up to 6 months and, when you're ready to use it, thaw the rhubarb in the fridge overnight and use it as desired (see the post above for ideas).
Rhubarb season generally runs from spring to early summer, depending on your location and can vary based on factors such as climate and growing conditions. If you're growing rhubarb in your garden, it's best to harvest the stalks when they are still firm and have a bright red colour.
More recipes you'll love
If you love this recipe, I've handpicked a few more for you to enjoy:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Stewed Rhubarb
Ingredients
Version 1
- 1 bunch fresh rhubarb (about 8 stalks)
- ¼ cup sugar
- ¼ cup water
Version 2
- 1 bunch fresh rhubarb (about 8 stalks)
- ¼ cup sugar
- 1 orange (juice and zest)
- ¼ cup raspberries (or peeled and chopped strawberries/apples/pears)
- 1 pinch ginger (optional)
Instructions
- Wash and chop the rhubarb into 2-3cm pieces. Be sure to remove any leaves, as they're toxic and also remove the very bottom of the stems.
- Place all ingredients in a saucepan (whether preparing version 1 or 2).
- Heat gently, stirring, and once sugar has dissolved bring the mixture to the boil.
- Simmer for 6-8 minutes or until rhubarb is tender and has partly broken down.
- Serve warm or cold, with ice cream, yoghurt, pancakes, porridge or whatever else you fancy.
LOvely
Thank you for posting this, just like my Mom would make. I was searching for instructions. Simple
Libby Hakim
Wonderful - thanks for leaving a rating and review. Much appreciated 🙂 Enjoy your stewed rhubarb.