grandmas-stewed-rhubarb

Grandma's Stewed Rhubarb

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
SILLYJILLY
Recipe by  SILLYJILLY

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 gallon

Directions

  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.

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Review (1)

Rate This Recipe
Jan
11

Jan

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!

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Nutrition

Amount Per Serving (64 total)

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

Based on a 2,000 calorie diet

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Rhubarb Sauce II

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Rhubarb Pie III