Show Subscription Form




Stewed Rhubarb Recipe
Stewed Rhubarb Recipe photo by Taste of Home

Stewed Rhubarb Recipe

Read Reviews (4)
3.6 4
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(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT