- 5 to 6 cups chopped fresh or frozen rhubarb
- 1 cup water
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- In a saucepan, bring rhubarb and water to a full rolling 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.
Reviews forStewed Rhubarb
"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 rhubarb3/4 cup water used3/4 cup sugar used1/2 tsp. ground cinnamon1/4 tsp. ground nutmeg1 Tbsp. lemon juiceI 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 theamount 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"
"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."
"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."