Stewed Rhubarb Recipe
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Stewed Rhubarb Recipe

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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


  • 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: 168 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 1g protein.


  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

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delowenstein User ID: 3766053 73977
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"

KitchenQueen60 User ID: 3758584 18639
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."

mommosan User ID: 6551038 47112
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!!"

workinmomTX User ID: 742853 20005
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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