Stewed Rhubarb Recipe

Stewed Rhubarb Recipe Stewed Rhubarb Recipe photo by Taste of Home Rating 4

This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.

This recipe is:

Quick

Diabetic Friendly

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Stewed Rhubarb Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Stewed Rhubarb Recipe
  • Prep/Total Time: 20 min.
  • Yield: 10 Servings
20 20

Ingredients

  • 5 to 6 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool. Yield: 5 cups.

Nutritional Facts 1/2 cup (prepared with sugar substitute) equals 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: Free Food.

Originally published as Stewed Rhubarb in Bountiful Harvest Cookbook , p88

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Stewed Rhubarb

Stewed Rhubarb Recipe

Stewed Rhubarb

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-3) of 3 reviews

Reviewed on Jun. 05, 2013 by KitchenQueen60

I grow lots of rhubarb and when I saw this recipe I had to try it. I should of remembered rhubarb doesn't need a lot of water. It's soupy but that won't stop my husband from eating it. I think the sugar amount is right - I'll just back off the water next time.

Reviewed on Feb. 27, 2012 by mommosan

What a disappointment. Too much water. I ended up with rhubarb soup... thin soup, to boot! Then a friend told me that rhubarb is mostly ALL water and needed only 1/3-1/2. What a waste of expensive rhubarb!!

Reviewed on Jul. 05, 2010 by workinmomTX

I haven't had rhubarb for a long time. It isn't very plentiful in the south, My grandmother used to stew hers. This tastes just like hers. The cinnamon is nice added flavor. I put it on vanilla ice cream and plan on trying on oatmeal.

 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT