Best 6 Stewed Rhubarb Recipes

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Dive into the realm of culinary artistry and embark on a delectable journey with stewed rhubarb. This tangy and versatile fruit is transformed into a luscious dessert or savory side dish, captivating palates with its vibrant color and irresistible flavor. Its natural tartness harmonizes with a symphony of spices, fruits, and herbs, creating a culinary masterpiece that dances on the tongue. From classic stews simmering with juicy rhubarb chunks to tantalizing tarts adorned with a glossy rhubarb glaze, you'll discover a treasure trove of recipes that celebrate the unique allure of this exceptional ingredient. So, gather your ingredients, let your creativity soar, and prepare to indulge in the delightful world of stewed rhubarb.

Check out the recipes below so you can choose the best recipe for yourself!

STEWED RHUBARB



Stewed Rhubarb image

This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 cups.

Number Of Ingredients 4

5 to 6 cups chopped fresh or frozen rhubarb
1 cup water
2 cups sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.

STEWED STRAWBERRY AND RHUBARB



Stewed Strawberry and Rhubarb image

This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.

Provided by Fishydo9

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 5

6 cups peeled and chopped rhubarb
2 cups strawberries, hulled and quartered
½ cup white sugar
1 pinch salt
1 cup half-and-half, or as needed

Steps:

  • Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
  • Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
  • Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g

STEWED RHUBARB



Stewed Rhubarb image

This is one of those hand me down recipes from Grandmother, mother to daughter. There is enough water to stop the rhubarb from sticking to the bottom of the pan.

Provided by Chrissyo

Categories     Dessert

Time 22m

Yield 10 serving(s)

Number Of Ingredients 4

500 g rhubarb, trimmed,cut into 3 cm pieces
160 g sugar
2 tablespoons water
1 tablespoon lemon juice

Steps:

  • Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
  • Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
  • Remove from the heat and set aside in a medium bowl, covered.
  • Great with"Baked mascarpone cheesecake".
  • See recipe listed here at Recipezaar.

SWEETLY STEWED RHUBARB



Sweetly Stewed Rhubarb image

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

Provided by Bethany Webber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 3

10 cups diced rhubarb
3 cups white sugar
1 teaspoon ground cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g

STEWED RHUBARB ( RHABARBERKOMPOTT )



Stewed Rhubarb ( Rhabarberkompott ) image

We love Rhubarb, we even grow it. Strawberries can be added to make a good fruit compote. Can be made with SPLENDA for diabetic.

Provided by Barb G.

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs rhubarb
1 -1 1/2 cup sugar
1 cup water
1 slice orange rind or 1 teaspoon vanilla

Steps:

  • Variations; White wine can be substituted for water, in which don't use vanilla.
  • Whole strawberries can be add to the hot compote.
  • Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
  • Place in pot and sprinkle with sugar.
  • Add lemon or orange peel.
  • Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
  • If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
  • Chill to serve.

SUGAR FREE STEWED RHUBARB



Sugar Free Stewed Rhubarb image

I don't eat white sugar so substituted Erythritol for the sugar. Erythritol is an all natural sweetener made from plants. 1 cup of Erythritol equals 2/3 cups of sugar. I found this was fine in this recipe. The rhubarb isn't sweet but it's no longer tart either.

Provided by Jo Zimny

Categories     Fruit Sauces

Time 30m

Number Of Ingredients 4

2 lb fresh rhubarb
1 c erythritol or xylitol
1/8 c filtered water
1 pinch sea salt

Steps:

  • 1. Wash and clean the rhubarb.
  • 2. Cut the rhubarb into 1" pieces.
  • 3. Add the rhubarb to a medium saucespan and turn on the heat to medium high. Add the water.
  • 4. Cook for about 5 minutes.
  • 5. Add the sweetener and the pinch of salt.
  • 6. Stir it for a few minutes. When you feel the rhubarb is soft enough for your tastes take off the heat and let it sit for a few minutes.
  • 7. You can store this in a glass canning jar in the fridge. It goes good with ice cream, custard or on toast which is my favourite.
  • 8. Enjoy!

Tips:

  • Choose firm, tart rhubarb stalks for stewing.
  • Trim the ends of the rhubarb and cut them into 1-inch pieces.
  • Use a variety of fruits and spices to flavor your stewed rhubarb.
  • Simmer the rhubarb until it is tender but still holds its shape.
  • Serve stewed rhubarb warm or cold, with or without ice cream, yogurt, or whipped cream.

Conclusion:

Stewed rhubarb is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up fresh rhubarb, and it can also be made with frozen or canned rhubarb. Whether you serve it warm or cold, with or without other ingredients, stewed rhubarb is a surefire hit.

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