Grandma's Stewed Rhubarb

1
SILLYJILLY 1

"This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake."

Ingredients 1 h 15 m {{adjustedServings}} servings 34 cals

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Tips & Tricks
Strawberry Rhubarb Custard Pie

See how to make a super-simple strawberry-rhubarb pie.

Grandma's Corn Chowder

A rich, creamy chowder with bacon and potato—just like granny used to make.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Janice Sherrard Brodie
6/25/2010

My mom used to make rhubarb jam but added pineapple chunks to it and it made it taste just like wild strawberries! Those were the days!