This 3 ingredient stewed rhubarb is easy to make and is ready in minutes, making it a wonderful last minute dessert. It’s great served over vanilla ice cream, on pancakes or on it’s own!
In my yard I have a very small garden. Out city lot doesn’t see a lot of sun, so growing fruits and vegetables is very challenging, and honestly I haven’t had a tonne of success back there. One plant that has grown really well in my garden though, is rhubarb. In fact, my rhubarb plant is out of control, but in a good way. When I planted it a couple of years ago I wasn’t sure it would even survive in my garden (since not a lot seems to haha). But to my surprise it has completely taken over one section of my planter and this makes me very happy!
Rhubarb is such a nostalgic plant and recipe ingredient for me. Coming from the prairies, and with most of my family rooted in Saskatchewan, rhubarb was a staple ingredient in so many of the recipes I remember from my childhood. So I wanted to continue to have it as a staple in my home as well. And now with my own giant rhubarb plant, I have a lot of plans for it…jam, muffins, pies, loaves. Yum.
So on this rainy day, I put on my rubber boots and headed outside to cut some rhubarb stalks. Rainy days are perfect days for cooking. On the menu today is stewed rhubarb.
I’ve been dreaming all winter about making stewed rhubarb…yes, stewed rhubarb. Trust me, it’s a lot better than it sounds. It’s basically a sweet rhubarb sauce that you eat over ice cream or pancakes or anything you think rhubarb will taste delicious with. It’s great by the spoonful too! 😉 This recipe is actually a really great way to use up the mountains of rhubarb that you might end up with in the spring.
You can serve this stewed rhubarb warm, or not, but I have to say that it’s amazing warm over vanilla bean ice cream. SO good, even my picky 5 year old likes it! Mmmmm, tastes like comfort and sunshine.
This recipe makes about 3 cups, so what ever doesn’t get eaten gets frozen. I just put whatever amount I want into a ziplock bag, and freeze it for another day. It’s great for those times when you need a quick dessert idea.
Doesn’t that look delicious?
Easy Stewed Rhubarb
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 cups 1x
Description
This 3 ingredient stewed rhubarb is easy to make and is ready in minutes, making it a wonderful last minute dessert. It’s great served over vanilla ice cream, on pancakes or on it’s own!
Ingredients
- 6 cups chopped fresh rhubarb
- 1 cup sugar
- 2 tbsp water
- 1/4 tsp cinnamon (optional)
Instructions
- In a saucepan, combine the rhubarb, sugar, water and cinnamon.
- Simmer over low-medium heat for about 15 minutes, or until all the sugar has dissolved and the rhubarb has broken down.
- Let cool.
I hope you love this recipe as much as we do! It’s the perfect spring dessert idea.
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Easy Stewed Rhubarb
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For more delicious rhubarb recipes, check these out!
Have a delicious day!
43 Comments
Cindy Masterson-Roth
June 17, 2015 at 2:54 PMI make Stewed Rhubarb every year for my brother. Next to Raspberry/Blueberry pies, Rhubarb Custard is my fav.
Thanks for sharing, Jo-Anna.
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June 22, 2015 at 3:53 PMOh rhubarb custard sounds amazing! I might need to try that! Thank you for stopping by Cindy!
Shauna
June 19, 2015 at 9:08 AMEasy to make, yet so delish. Love rhubarb!
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June 22, 2015 at 3:51 PMI love easy recipes!
Danielle Kelly
May 12, 2020 at 4:47 AMLove stewed rhubarb on my toast for breakfast
★★
Gail Akeman
June 26, 2015 at 1:21 PMThank you for joining the Small victories Sunday Linkup. Please join again. Pinned to the group board.
Lou Lou Girls
June 29, 2015 at 10:54 AMThis looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, tonight at 7 pm. Lou Lou Girls
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June 29, 2015 at 8:44 PMThank you so much!
Kristi
June 29, 2015 at 10:55 PMYum! These all looks so good. I’ve never cooked with rhubarb before. I might have to try now. 🙂 Reminds me of when I was a kid. Thanks so much for sharing at #HomeMattersParty. Hope you come back and share again.
Alicia
May 20, 2016 at 8:07 AMCan anyone tell me if water bath canning this would be ok?
Shirley Davis
May 16, 2018 at 12:12 AMMy mother alwayz watrpacked rhubarb but I doNt remember how she did it. If you find out please let me know!
Dorie
June 5, 2018 at 10:25 PMI only remember my grandma canning it after it was cooked. When she would put in pint jars or jelly jars and seal them.
Jo-Anna Rooney
June 7, 2018 at 1:43 PMThis recipe would can perfectly! I tend to only make small batches that get eaten up so quick! Yum
Jacqueline Stegeman
April 23, 2017 at 3:57 PMCan you stew the fresh rhubarb in the instant pot and use Stevia?
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April 28, 2017 at 8:31 AMHi Jacqueline! I have never used an instant pot, so I’m not sure how they work!
Linda
May 1, 2017 at 9:25 PMMy mom used to make this. We grew rhubarb and I would eat it like celery. I’ve been looking for this recipe. It’s al so good on shortcake.
Mary
July 26, 2017 at 4:52 PMI just made this. Deeeelish! I tossed four strawberries into the mix, and put some vanilla extract along with the cinnamon. Outstanding. I have two big patches. I just finished making jam, and I will make more tomorrow. I just ate a small bowl out of the pot as is. Yummm. Thank you for sharing this. I will be checking out the other recipes. I bow my head in gratitude to the Rhubarb Gods.
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August 2, 2017 at 12:40 PMLOVE this!! Rhubarb is the best!!
Nancy
May 21, 2018 at 10:43 AMJust made this and it came out sooooo delicious. I added puree acai and vanilla extract so goood. Then i had some with oatmeal!!
Thank you for this delicious recipe!!
Jo-Anna Rooney
May 21, 2018 at 7:13 PMYou are so welcome Nancy! I’m really happy you enjoyed this recipe…it’s a favourite of mine!
Fred Wurzbach
May 22, 2018 at 12:50 PMYo, JoAnna! Glad you put this recipe for ordinary cooked rhubarb becuz that page in our old Betty Crocker Cookbook wore out and is gone. Thanks!
Jeanne Deutrom
June 16, 2018 at 10:32 PMWhy does the stewed rhubarb in your photographs look so amazingly red? Certainly didn’t resemble yours in colour, and followed your recipe exactly!
Jo-Anna Rooney
June 26, 2018 at 8:52 AMHi Jeanne! I find with rhubarb the colour can really be hit and miss. For this specific batch, my fresh rhubarb was particularly red, but I have made batches where the rhubarb is a bit green and the stewed rhubarb turns out kind of brown, but still tastes the same (delicious)!
Lisa
June 25, 2018 at 10:24 PMLike the person above, my rhubarb stew also did not turn out that beautiful red color in the OP’s pictures. It was more of a pastel pink which did not look appetizing. I ended up throwing in a handful of fresh cranberries and it helped. Other than that little snafu, this was absolutely delicious. So simple and quick to make. I drizzled it over vanilla ice cream and it was a hit with the family.
★★★★★
Jo-Anna Rooney
June 26, 2018 at 8:52 AMHi Lisa! I find with rhubarb the colour can really be hit and miss. For this specific batch, my fresh rhubarb was particularly red, but I have made batches where the rhubarb is a bit green and the stewed rhubarb turns out kind of brown, but still tastes the same (delicious)!
I’m happy you enjoyed it! 🙂
marlene
July 16, 2018 at 2:15 PMThe colour of the cooked rhubarb mostly depends upon the type of rhubarb used – a friend has plants that are called ‘strawberry rhubarb’ and the stalks are as red as can be…beautiful!
Margaret
July 7, 2019 at 8:00 PMI stew rhubarb almost exactly like this except I make it a little less sweet and use alternative sweeteners. The only thing I do differently is that I start the cooking with a few tablespoons of cranberry juice instead of water. It really adds to the aroma, taste and appearance of the sauce. Every year I make rhubarb jam, chutney and pickles. It’s a family favourite for sure!
★★★★★
Kathy
February 16, 2019 at 5:21 PMHaving grown up in Saskatoon, rhubarb was a staple in our yard…. love it so much. Cooking a batch right now from my Mum’s garden!
★★★★★
Jo-Anna Rooney
February 17, 2019 at 10:13 AMOh delicious! I hope you enjoy this recipe Kathy…it’s such a favourite of mine!
Sasha
April 17, 2019 at 7:45 PMUSB there supposed to be a lot of water in the pot?
★★★★
Sparks
April 28, 2019 at 12:02 PMEasy to do in the microwave also a handful of berries gives more flavor and color
Kari Clark
June 19, 2019 at 6:40 PMWondering if I could can this.
Jo-Anna Rooney
June 20, 2019 at 10:43 AMHi Kari! Absolutely you can!
Susan Jense
June 26, 2019 at 4:38 PMMaking some right now for my mother in assisted living. They have put their house up for sale but it hasnt sold yet. So I went by today and picked some rhubarb for her. Nothing like the tastes of childhood.
★★★★★
Jo-Anna Rooney
July 4, 2019 at 7:21 PMThat is so lovely Susan, I hope your Mother enjoys it. xo
Debbie M
August 4, 2019 at 2:17 PMMake sure you take a bit and plant it to keep your mom’s rhubarb in the family. I now live in Terrace BC and we’ve brought our family rhubarb from Sask to Vancouver then Surrey and now it’s been here for 27years! ?
Vicki
August 1, 2019 at 9:41 AMDelicious and so easy to make. I like the tartness so I used less sugar, but I think the recipe as written is probably the perfect amount for most people.
★★★★★
Jo-Anna Rooney
August 2, 2019 at 4:14 AMI’m so happy you enjoyed the recipe Vicki! I like the tartness as well…rhubarb is my favourite!
Valerie
April 20, 2020 at 6:19 AMThanks so much for this. You answered two questions in one, lol. The 1st being how to stew rhubarb, the 2nd being can I freeze it & you’ve answered both.
We always had stewed rhubard in hot custard. The sharper the better in my opinion, but my Husband is a wuss and needs the sugar ;o)
I remember having it as a child and the acid taking the coating off my teeth brace, lol.
Jo-Anna Rooney
April 20, 2020 at 10:01 AMToo funny! Rhubarb really is a strange fruit…so tart but sweet and SO good! I’m glad you found what you were looking for here!
Valerie
April 20, 2020 at 11:29 AMEek, I’ve run into a complication already.
Cup sizes.
Here is the UK we’re a bit ‘boring’ and use grammes for everything. I thought I would be able to find out how many went into a cup no problem. I didn’t realise you change it for different items. So far I have 227g for butter, 128g for dry goods & 201g for white sugar. (Brown sugar being different again!) How on earth do you cope? You have my sympathy and admiration. And any help you can give me for ‘cup sizes for dummies’ would be appreciated. Thank you.
On the subject of tart fruit. What about the joy of popping a freshly picked gooseberry into your mouth, biting through the crisp skin to the explosion of startlingly sour taste within? Yum.
Valerie
April 21, 2020 at 6:21 AMMy beloved husband tells me that I’m overthinking things, that it doesn’t matter what a ‘cup’ weighs. It is the ratio that is important. I hate it when he’s right, lol
Jo-Anna Rooney
April 21, 2020 at 12:18 PMHi Valerie! I apologize for not responding to your comment yesterday! I was going to say the same thing…as long as the ratios are right, your stewed rhubarb should work out perfectly! Let me know how it goes!