Stewed rhubarb might be the easiest rhubarb recipe around! Just four ingredients and 10 minutes on the stove results in a boldly flavored dessert sauce with a perfect balance of sweet and tart. Great to freeze to enjoy all through the year, it's SO good served over ice cream, yogurt, oatmeal, cheesecake, and more.
It's that time of year again (rhubarb season), and my offering this time around is stewed rhubarb. Rhubarb is often paired with strawberries, like in a strawberry rhubarb crumble, or with less common fruit like this cherry rhubarb crisp. In today's recipe it doesn't have to share the spotlight at all.
With stewed rhubarb you get to enjoy the bright flavor of rhubarb in a sweet preparation that doesn't require baking or much prep work at all. This deliciously tart and sweet dessert sauce adds the best seasonal touch when poured over ice cream, swirled into yogurt, or dolloped over cheesecake.
Simple Ingredients
- Rhubarb: You might see rhubarb available in different colors, from bright red to pinkish green and variations between. Color doesn't indicate sweetness, so any kind you're lucky enough to get your hands on will work here. Regardless of color, look for stalks that are firm and without mushy or discolored spots.
- Sugar: Added sweetness is a must in rhubarb recipes to balance its intense tartness. I've tested this recipe with less sugar, but found the result to be a bit too punchy for my taste - even on ice cream.
- Water: Just a few tablespoons of water are needed to start things off. It may not look like enough, but rhubarb releases a lot of moisture as it cooks down.
- Cinnamon: While optional, a small amount of ground cinnamon brings a subtle warmth to this sweet/tart dessert sauce. Love this element in a spiced peach crumble, too.
Other ingredients like grated lemon or orange peel can be added to your taste if you like, but I tend to skip when I make stewed rhubarb.
Easy Recipe Steps
1. Add sliced rhubarb, sugar, water, and cinnamon to a medium saucepan.
2. Bring to a boil, then reduce heat to a simmer for 8-10 minutes, or until it has a thickened, chunky consistency.
How long should you cook stewed rhubarb?
A great thing about this recipe is that you're in control of the consistency. Simmer the rhubarb for a shorter amount of time (5-6 minutes) to retain larger shaped pieces of rhubarb, while going for the full 10 or so minutes will result in the chunky yet pourable consistency you see in these photos. Stop at any time in between, or even immersion blend the stewed rhubarb for an extra smooth rhubarb sauce.
Serving Suggestions
- Ice Cream - Warm or cold stewed rhubarb is excellent on ice cream. This may be my favorite way to eat it! Vanilla ice cream is a classic, but I think stewed rhubarb makes the best topping for strawberry ice cream.
- Oatmeal - I tried this on a whim and really enjoyed the seasonal spin it put on breakfast. It's best on oatmeal that has a bit of sweetness to it already, like these protein overnight oats.
- Yogurt - Fruit on the bottom? Switch it up with rhubarb on the top instead.
- Pound Cake - Vanilla or or something flavored like lemon yogurt cake.
- Cheesecake - Any time I make stewed rhubarb I'll freeze a hearty portion to have on hand for my next sour cream cheesecake.
Tips and Tricks
- Do not eat rhubarb leaves. Rhubarb leaves contain very high amounts of oxalic acid and can be damaging if consumed. If leaves come attached to your rhubarb stalks, discard them in a secure trash can to keep pets away.
- Finding rhubarb. Rhubarb is a seasonal item in grocery stores, usually appearing later into March through spring. My local store stocks it in the refrigerated case alongside the berries, but I have noticed it on occasion next to the lettuces, kale, and chard.
- Prepping rhubarb. Rhubarb does not need to be peeled before cooking. Simply slice off the ends and give the stalks a good rinse under cool water to remove dirt and pat dry.
- Different color rhubarb, same sugar. I've tested this recipe with all vibrant red rhubarb and all green/mottled pink rhubarb, and found the same amount of sugar (two-thirds cup) to be spot-on for each one. That said, the amount of sugar can be adjusted based on your taste preferences.
More Sweet Spreads
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Stewed Rhubarb
Ingredients
- 16 ounces (454g) rhubarb sliced into ¾-inch segments (about 4 cups)
- ⅔ cup (134g) granulated sugar
- 2 Tablespoons (30 ml) water
- ¼ teaspoon ground cinnamon
Instructions
- Add sliced rhubarb, sugar, water, and cinnamon to a medium saucepan on the stovetop over medium heat.
- Once the water in the saucepan is bubbling, reduce the heat and simmer for 8-10 minutes, stirring occasionally as the rhubarb breaks down, or until the consistency is as chunky as you like.
- Serve warm or chilled. Refrigerate leftovers in an air-tight container for 5-7 days. Portions can be frozen in the same manner for several months, thawing in the fridge before serving.
Notes
- Frozen rhubarb can be used instead. Consider reducing the water to one tablespoon to account for excess moisture.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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