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Stewed Rhubarb Recipe

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Read Reviews (1)

Provided By:
RecipeTips

"I wasn't sure I would like rhubarb prepared like this but I used brown sugar rather than white sugar and it was great...."
Reviewed By: newcook

Ingredients

1 pound fresh rhubarb (approximately 3 cups cut up)
1/4 cup sugar
1/4 cup water
sugar, (for addtional sweetening if necessary)

Directions

PREP

15 mins

COOK

20 mins

READY IN

35 mins

Clean 1 pound of rhubarb and cut into 3/4 to 1 inch pieces. This should produce approximately 3 cups of rhubarb.
Combine sugar and water in a saucepan. Bring to a boil over medium heat and stir until sugar has dissolved. Add the rhubarb and bring sauce back to a boil. Reduce heat to a simmer and cook uncovered until rhubarb is crisp-tender, approximately 10 to 15 minutes.
Taste to see if sauce is the desired sweetness. If it requires additional sugar, add 1 or 2 tablespoons at a time and bring sauce back to a boil to be sure sugar dissolves.
Remove from the heat when sauce is at desired sweetness. Serve warm or cold. The sauce can be eaten on its own or it can be served as a topping on other food, such as cake, ice cream, pancakes, and waffles.

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A sauce which can be served warm or cold, eaten on its own, or served as a topping on other food, such as cake, ice cream, pancakes, or waffles.

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stewed rhubarb

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Reviewed By: newcook's Review:

"I wasn't sure I would like rhubarb prepared like this but I used brown sugar rather than white sugar and it was great. We ate it over angel food cake."

Stewed Rhubarb Recipe - Related Content

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Check out what you can do with rhubarb besides jam.

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Additional Rhubarb Information:All About Rhubarb | Rhubarb Preparation | Rhubarb Cooking Selecting a Container | Blanching Rhubarb | Freezing Methods Rhubarb can be frozen so it can be stored for a longer period of time.

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Additional Rhubarb Information:All About Rhubarb | Rhubarb Preparation | Freezing Rhubarb Stewed Rhubarb | Baked Baked | Rhubarb Jam Rhubarb can be eaten raw but because of its tartness, it is generally cooked and sweetened first.

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Additional Rhubarb Information:All About Rhubarb | Rhubarb Cooking | Freezing Rhubarb Trim off leaf ends and roots using a sharp knife and discard. Be sure to discard the leaves, which contain toxic levels of oxalic acid.

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freezing rhubarb, cooking rhubarb, how to freeze

Glossary Terms

rhubarb Glossary Term

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.