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Sweetly Stewed Rhubarb

Sweetly Stewed Rhubarb

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MissBethany

MissBethany

Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
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Reviews

Julia
77

Julia

6/27/2008

Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to well cover them, for about 18 minutes (they were old so they were soft after 10). I then added a small package of chopped up strawberries and a package of blueberries. I used about 1.5 cups of white sugar, 3 Tbsp. of vanilla extract, and to thicken at the end cornstarch (mixed with water first to avoid clumping). The smell in the house was divine and this'll go great over ice cream as a compote. Thanks again! Wasn't sure how to cook rhubarb or with how much sugar.

mananda
25

mananda

7/2/2009

Is equally delicious using splenda instead of sugar :)

TraceyT
25

TraceyT

6/12/2009

I always start with less sugar and then add if necessary, as it always seems to vary depending on the tartness of the rhubarb (or on my sweet tooth that particular day). This is something that was always a special treat my grandmother made for us and remains so to this day. I often add a little vanilla, as that was what grandma did. Although this can be eaten just as is, or served over ice cream...the way grandma served it (and the way we eat it most often) is stirred into plain yogurt...in those days there were no flavored yogurts and so this was a special treat to make plain yogurt good. Now we just eat it with plain yogurt because it is just plain good that way!! Try it...way better than any fruit flavored yogurt you'll get in a store! (although I suspect you shouldn't compare calories;)

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