Best 8 Sweetly Stewed Rhubarb Recipes

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When it comes to desserts, few things can beat the delightful taste of sweetly stewed rhubarb. With its unique blend of tartness and sweetness, rhubarb is a versatile fruit that can be used to create a variety of dishes, from pies and tarts to jams and jellies. Whether you're looking for a classic dessert to serve at your next family gathering or a unique treat to enjoy on a special occasion, sweetly stewed rhubarb is sure to satisfy your cravings.

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

STEWED RHUBARB



Stewed Rhubarb image

Super quick to make and with 3 ingredients only, this Stewed Rhubarb Recipe makes a delicious fruity sauce that can be used to top your favourite desserts, cakes, yogurt or sweet breakfast dishes!

Provided by A Baking Journey

Categories     Dessert

Time 25m

Number Of Ingredients 4

500 gr (1 lb) Fresh Rhubarb
120 ml (1/2 cup) Water
80 gr (1/3 cup) White Sugar ((*))
1 Lime - Juice & Zest (optional)

Steps:

  • Wash the Rhubarb and discard the bottom of the stalks and leaves.
  • Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
  • Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
  • Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.

Nutrition Facts : Calories 435 kcal, Carbohydrate 110 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 11 g, Sugar 86 g, ServingSize 1 serving

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.

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

EASY STEWED RHUBARB



Easy Stewed Rhubarb image

Make and share this Easy Stewed Rhubarb recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 20m

Yield 3 cs.

Number Of Ingredients 3

6 cups chopped rhubarb
1 cup granulated sugar (I only use 1/2 c. we like it very tart)
2 tablespoons water

Steps:

  • In large saucepan, combine all ingredients.
  • Cook over medium heat, stirring, until sugar is dissolved.
  • Reduce heat to medium low.
  • Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
  • Let cool.
  • Can be refrigerated up to 5 days.

Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2

STEWED RHUBARB



Stewed Rhubarb image

Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 3

10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
2/3 cup sugar, plus more to taste
2 tablespoons water

Steps:

  • Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
  • Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

STEWED RHUBARB



Stewed rhubarb image

Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 3

500g rhubarb , cut into inch long pieces
1 orange , zest and juice
100g caster sugar

Steps:

  • Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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     Dessert Sauces

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.n

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

Tips:

  • Choose the right rhubarb. Look for stalks that are firm and plump, with a deep red color. Avoid stalks that are wilted, bruised, or have yellow or brown spots.
  • Prepare the rhubarb properly. Wash the rhubarb stalks thoroughly and trim off the leaves and ends.
  • Use a sharp knife to cut the rhubarb into small pieces. This will help it cook evenly.
  • Don't overcook the rhubarb. Rhubarb only needs to be cooked until it is tender, about 5-10 minutes. Overcooking will make it mushy.
  • Add sugar to taste. Rhubarb is naturally tart, so you may need to add some sugar to sweeten it. Start with a small amount and add more to taste.
  • Serve rhubarb stewed or chilled. Stewed rhubarb can be served warm or cold, with or without ice cream, yogurt, or whipped cream. Chilled rhubarb can be used in pies, tarts, and other desserts.

Conclusion:

Rhubarb is a versatile fruit that can be used in a variety of recipes. It is a good source of vitamins and minerals, and it has a unique tart flavor that can be enjoyed in both sweet and savory dishes. Whether you are looking for a simple dessert or a more complex dish, there is sure to be a rhubarb recipe that you will love.

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