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.

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

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★★★★★

4.6 from 32 reviews

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

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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!

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Ingredients

Scale 1x2x3x

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

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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.

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!