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Stewed Rhubarb

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
    5 cups


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


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

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  • Michael
    Jul 4, 2020

    I don't know WHAT the other negative reviewers did but I followed this explicitly and it came out nice and thick and sweet-tart, just like momma used to make.

  • Mary
    May 23, 2020

    Great recipe , but if too much liquid put the stew into a fry pan and fry till it thickens to your liking. Medium high heat till stew bubbles then turn down heat and stir stir stir. Shouldn’t take long to thicken. Add brown sugar to caramelize if to your liking.

  • delowenstein
    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 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

  • KitchenQueen60
    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
    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
    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.