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a closeup of a rhubarb muffin

How to Stew Rhubarb

Isabel Laessig
Embrace the flavor of summer with my Stewed Rhubarb Recipe! It's mouth-wateringly sweet and tart, perfect for ice cream, waffles, and more!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Servings 1 cup
Calories 159 kcal

Ingredients
  

  • 2 cups Rhubarb
  • 2 Tablespoons Orange juice
  • 2 Tablespoons Sugar
  • 2 Tablespoons Water
  • 1 pinch Cinnamon optional

Instructions
 

  • Slice the rhubarb into bite-sized chunks, and place them in a saucepan.
    2 cups Rhubarb
    sliced rhubarb placed in a pan
  • Add in the sugar, orange juice, water, and optional cinnamon.
    2 Tablespoons Orange juice, 2 Tablespoons Sugar, 2 Tablespoons Water, 1 pinch Cinnamon
    sugar, water, and orange juice added to the rhubarb
  • Bring the liquid to a boil, then let it simmer for around 5-10 minutes, or until the rhubarb is starting to fall apart. It should only just hold its shape. Allow the mixture to cool, then store in an airtight container in the fridge or use right away!
    stewed rhubarb cooked down in a pan

Video

Notes

  • Make sure to take out any particularly tough strings, but don't completely skin the rhubarb. The pink skin gives it a beautiful color.
  • Older rhubarb will be more tart, so depending on the age of the rhubarb, you may need to add more sugar.
  • Make absolutely sure to remove and discard the leaves. Unlike many other bright-stalked leafy greens, the leaves on rhubarb are toxic!
  • Feel free to add fruits to the pot! I love adding in chopped sweet apples or sliced strawberries to boost up the sweetness.

Nutrition

Serving: 1cupCalories: 159kcalCarbohydrates: 39gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 12mgPotassium: 772mgFiber: 5gSugar: 29gVitamin A: 317IUVitamin C: 37mgCalcium: 217mgIron: 1mg
Keyword how to stew rhubarb, stewed rhubarb, stewed rhubarb recipe, stewing rhubarb
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