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Stewed Rhubarb Recipe
Stewed Rhubarb Recipe photo by Taste of Home

Stewed Rhubarb Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings

Ingredients

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

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.

Directions

  1. 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.
Originally published as Stewed Rhubarb in Bountiful Harvest Cookbook 1994, p88

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.

Reviews for Stewed Rhubarb

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 29, 2013

Actually, I used an entirely different recipe to cook rhubarb today for a rhubarb recipe to be used for the upcoming magazine. Here is my version of cooked rhubarb:

3 cups fresh chopped rhubarb

3/4 cup water used

3/4 cup sugar used

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 Tbsp. lemon juice

I combined the sugar and water in a medium saucepan and brought it to a boil.

Then I added the rhubarb & spices and lemon juice. I brought sauce back to a boil. Then I reduced heat and simmered 10 minutes just until tender. I did test-taste my version of the stewed rhubarb and it had a pleasant sweet-tart spicy taste! I will use my own version of cooking rhubarb, but I definitely will use this recipe as a guideline for my own cooked rhubarb recipes! Thank you for sharing this recipe. I did notice that this recipe called for 2 cups of sugar which WOULD be understandable in regards to the

amount of rhubarb used! I admit that it would taste TOO sweet! It DOES depend on the recipe and I AM known to tweak a #

of recipes to suit my own tastes! DELowenstein

MY REVIEW
Reviewed Jun. 5, 2013

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.

MY REVIEW
Reviewed Feb. 27, 2012

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!!

MY REVIEW
Reviewed Jul. 5, 2010

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.

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