Stewed Rhubarb

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.

Many of our nanas loved making this sweet and versatile treat, so be prepared for the memories to come flooding back with each spoonful.

The recipe for Stewed Rhubarb

Stewed Rhubarb is absolutely quick and simple to make.

I’ve included two versions here:

Version 1 – A 3-ingredient recipe that was passed to me from a lady standing next to me at the market stall when I bought the rhubarb from my local farmers market! She told me this is how she remembers her mum making stewed rhubarb and plenty older cookbooks repeat this version of the recipe.

Version 2 – A recipe with the same method but a couple of extra ingredients to enhance the natural flavour of the rhubarb.

Of course there are infinite ways to transform your rhubarb into the stewed dish.

Here are a couple more recipes I found while researching the best way to stew rhubarb.

Keep reading until you reach the recipe card at the end of this post for my recommended way of making Stewed Rhubarb.

Ingredients for Stewed Rhubarb

To make this recipe, you need a bunch of fresh rhubarb. That’s about 8 stalks.

The recipe makes about 4 servings of stewed rhubarb.

If you have more rhubarb and want to make a larger quantity, simply multiply all of the ingredients.

To make version 1 of the recipe, you’ll also need:

• sugar (1/4 cup)
• water.

That’s it.

To make version 2 of the recipe, you’ll also need:

• sugar (1/4 cup)
• an orange
• raspberries or chopped strawberries/apple/pear (1/4 cup).

Rhubarb is actually a vegetable, and a little tart, so the added sugar when stewing rounds out the flavour nicely.

How to make Stewed Rhubarb

Preparing the rhubarb

Wash and chop the rhubarb into 2-3cm pieces.

Older recipes also suggest wiping the stalks with a wet cloth.

Be sure to remove any leaves, as they’re toxic and also remove the very bottom of the stems.

Stewing rhubarb

Place all ingredients into a saucepan.

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 – depending on your own preference.

I prefer the rhubarb to be almost completely broken down, while others prefer to still have the stems largely intact.

What to do with Stewed Rhubarb

Eat it!

It’s so good you really can just eat it straight from the pot.

But if you can restrain yourself for a moment, it’s perfect enjoyed in many ways:

1. Serve 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.
2. Add to porridge or yogurt for breakfast.
3. Add it to waffles or pancakes.
4. Add to 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.
5. 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!
6. Use as a sauce: Stewed rhubarb can be pureed and used as a sauce for meat, fish or poultry.

Variations and Substitutions

You already have two versions of the recipe in the recipe card below, along with two extra recipes pictured above from old newspaper clippings.

However, there are so many ways you can mix up the ingredients:

• 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.

If you want to avoid using sugar, you could try:

1. Honey: Honey is a natural sweetener that works well in stewed rhubarb. You can use it in place of sugar in a 1:1 ratio.
2. Maple syrup: Maple syrup is another natural sweetener that pairs well with rhubarb. Use it in the same way you would use honey, in a 1:1 ratio.
3. Agave nectar: Agave nectar is a liquid sweetener that has a low glycemic index and can be used in place of sugar in a 1:1 ratio.
4. Stevia: Stevia is 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.

Keep in mind that natural sweeteners may affect the texture and flavour of the stewed rhubarb differently than sugar, so it may take some experimentation to find the best substitute for your taste.

Recipe FAQs

Q. How long does stewed rhubarb last in the fridge?

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.

Q. Can you freeze 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.

Q. When is rhubarb in season?

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.

Q. Do you have any other recipes that use stewed or baked fruit?

I do indeed. Check out my Apple Amber, Mulberry Pie, Baked Peaches and Mango Fool recipes.