Classic Stewed Rhubarb
Try this stewed rhubarb when the rhubarb is ready. This sweet and tart sauce is a great dessert on its own but it also serves as an excellent topping for ice cream, custard, toast, pancakes, crepes, muffins, waffles, yogurt, etc.
Also Read: French Toast Fingers with Stewed Rhubarb, Rhubarb Overnight Oats, Cornmeal Surprise Muffins with Stewed Rhubarb
Stewed rhubarb, or rhubarb compote as it is also called, is simply rhubarb pieces cooked with water, sugar and cinnamon. You can add as much or as little sugar as you want. You can add vanilla, strawberries, orange zest or whatever additional flavouring you’d like. It’s endlessly customizable.
But first thing in spring – try just the classic version with rhubarb only. Divine!
Can you freeze Stewed Rhubarb?
Yes, you can! Just let it cool and freeze it in an air tight container or freezer bag in convenient portion sizes.
To use, just let it thaw in the fridge.
Variations for Stewed Rhubarb
You can easily adapt this classic recipe to vary the flavor profile and change things up a little. For example…
* use spices like ginger, nutmeg or pie spice in addition to or instead of cinnamon
* add strawberries, raspberries or cranberries for added colour and flavor
* use honey or other sweeteners instead of sugar; add a little or a lot
* add flavouring like vanilla extract, Drambuie, orange juice or orange zest
* add cornstarch mixed with water and boil it with the rhubarb for a thicker sauce
* rhubarb parfaits are one way we like to use stewed rhubarb – simply layer yogurt, rhubarb and granola
Recipe for Stewed Rhubarb
Classic Stewed Rhubarb
Ingredients
- 4 cups diced rhubarb (fresh or frozen)
- 1/4 cup water or orange juice
- 1/2 cup sugar more to taste
- 1 tsp cinnamon optional
- 1 tsp vanilla optional
Instructions
- In large saucepan, bring rhubarb, water (or orange juice) and sugar to boil. If using frozen rhubarb, no need to thaw.
- Reduce heat and simmer until rhubarb is tender, 6-8 minutes. If you enjoy large, visible pieces, be careful not to cook too long as rhubarb will break down. Frozen rhubarb may take longer.
- Add cinnamon. Taste and adjust sweetness as desired.
- Serve warm or cold.
- Keep in fridge for up to 5 days or freeze for up to 6 months.
Video
Notes
Nutrition Facts (per serving)
Follow the basic technique for every batch, just have fun experimenting with different flavors and additions. Try it and let me know which flavor combination is your favorite!
More Rhubarb Recipes
I love rhubarb. There are tons of recipes on this site or get my Rhubarb Cookbook with over 45 sweet and savoury recipes and preserves.
- Rhubarb and Caramelized Onion Focaccia
- Rhubarb Streusel Cake with Sweet Yeast Dough
- Strawberry Rhubarb Freezer Jam
- Rhubarb Fruit Leather
- Rhubarb Honey Bran Muffins
- Honey Rhubarb Sesame Chicken
- Rhubarb Juice
- Rhubarb Poppyseed Dressing
- Rhubarb Cinnamon Buns
- Rhubarb Cornmeal Surprise Muffins
- French Toast Fingers with Stewed Rhubarb
- Rhubarb Herbal Tea
- Chia Seed Rhubarb and Strawberry Preserve
- How to Freeze Rhubarb
How will you use your rhubarb?
I’d love to hear your recipe ideas and how you end up using your sauce. Leave a comment below or tag me on Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.
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