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Easy Stewed Rhubarb

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.

Easy 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.

Easy Stewed Rhubarb {A Pretty Life}

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.

Easy Stewed Rhubarb {A Pretty Life}

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.

Easy Stewed Rhubarb {A Pretty Life}

Doesn’t that look delicious?

Whisk

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Easy Stewed Rhubarb

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!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups 1x

Ingredients

Scale
  • 6 cups chopped fresh rhubarb
  • 1 cup sugar
  • 2 tbsp water
  • 1/4 tsp cinnamon (optional)

Instructions

  1. In a saucepan, combine the rhubarb, sugar, water and cinnamon.
  2. Simmer over low-medium heat for about 15 minutes, or until all the sugar has dissolved and the rhubarb has broken down.
  3. Let cool.

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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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Easy Stewed Rhubarb {A Pretty Life}

For more delicious rhubarb recipes, check these out!

Strawberry Rhubarb Recipes {A Pretty Life)

Have a delicious day!
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58 Comments

  1. I make Stewed Rhubarb every year for my brother. Next to Raspberry/Blueberry pies, Rhubarb Custard is my fav.

    Thanks for sharing, Jo-Anna.

    1. My mother alwayz watrpacked rhubarb but I doNt remember how she did it. If you find out please let me know!

      1. I only remember my grandma canning it after it was cooked. When she would put in pint jars or jelly jars and seal them.

      1. My experience with Instant pop…it works better for longer cooking tome recipes. Regular sauce pan is the way to go

  2. My 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.

  3. I 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.

  4. Just 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!!

  5. Yo, 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!

  6. Why does the stewed rhubarb in your photographs look so amazingly red? Certainly didn’t resemble yours in colour, and followed your recipe exactly!

    1. Hi 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)!

  7. 5 stars
    Like 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.

    1. Hi 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! 🙂

  8. The 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!

    1. 5 stars
      I 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!

  9. 5 stars
    Having 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!

  10. 5 stars
    Making 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.

      1. Make 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! ?

  11. 5 stars
    Delicious 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.

  12. Thanks 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.

  13. Eek, 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.

  14. My 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

    1. Hi 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!

  15. 5 stars
    I love this recipe with 6 cups of rhubarb, first time if made it and it is a winner in my house, thank you. (I have to beg the hubarb of neighbors but I might plant my own now.)

  16. 5 stars
    Definitely a comfort food for me! My Dad used to eat this warm on warm cornbread! Ohhhh soooo good!!! 🙂

  17. Thank you for sharing this recipe. It was quick and easy to make with great results. We loved the sweet and sour flavor of the stewed rhubarb. There are just so many wonderful ways to enjoy this treat, it’s so versatile . (BK)

  18. Was really surprised how easy this was. Ty for posting. Can’t wait to try it. Still cooling.

  19. Made a double recipe a few days ago. We really enjoyed it. Now making a triple recipe so my daughter and her husband can take some back home with them.

  20. I wasn’t expecting much from this recipe tbh, but MAN it is GOOOOD! I read some of the comments before I took the plunge, and here’s what I did:
    – added a handful of frozen raspberries with the water and cooked a little to ensure the bright red colour comes through
    – used xylitol instead of sugar
    – because this is all the rhubarb I had, I used 500g of rhubarb and 180g of xylitol
    – added some homemade vanilla extract
    – walked away and let it boil over and make a huge mess
    – struggled to stop myself from licking the stove clean!
    DELICIOUS! Thank you. Can’t believe I’ve never made anything with rhubarb before!

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