Stewed Rhubarb

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Stewed rhubarb is a simple and delicious way to prepare rhubarb! Try this quick and easy rhubarb recipe with your favorite sweet breakfasts or desserts.

What is rhubarb?

Rhubarb is a leafy plant that is part of the Dock family. Unlike many other leafy plants, however, it’s actually the stem of rhubarb you eat rather than the leaves. In fact, the leaves have high levels of oxalic acid, and you shouldn’t eat them.

Rhubarb plants take a little time to get established, but once they do, it grows almost like a weed. The bright pink stems pushing through are, for some, a sign that spring has arrived.

Is rhubarb a fruit or vegetable?

Rhubarb is a vegetable, although it is probably more often used alongside fruits like strawberries. Even when used alone, rhubarb is prepared more like a fruit.

What does rhubarb taste like?

Rhubarb has a tart flavor and is rarely eaten raw. Normally, rhubarb is made into sweet sauces, chutneys or, as in this recipe, stewed rhubarb, to use for other recipes or as a sauce or topping.

You can eat rhubarb raw, but typically only the younger, tender stems that are a little sweeter. If you dip them in sugar, they make a nice gently sweet and tart snack.

How to shop for rhubarb

You may find rhubarb sold in bunches with the leaves still attached, but more commonly in supermarkets, it is sold as just the stems themselves. You should look for stems that are relatively firm rather than flexible, and that are bright rather than dull. These are signs of fresh rhubarb.

Also, it depends on how you plan to use your rhubarb, but I recommend choosing more pink and medium-thin stems rather than thick stems. The thinner stems will generally be sweeter and more tender. Plus, I prefer more of a pink color than greener stems, as I think it looks better after cooking, but again it depends on how you use it. For some dishes, its appearance won’t matter.

Ingredients in Stewed Rhubarb

In this stewed rhubarb recipe, I use a few common ingredients:

• Rhubarb
• Sugar
• Water
• Orange Juice
• Cinnamon (optional)

How to prepare rhubarb for stewing

If you have any leaves still attached, make sure you remove these. Remember, the leaves are not edible.

Also, trim both ends of the rhubarb. If you have any tougher-looking strings come away as you cut the ends, then peel these away, too. But don’t remove all of the outside layer of the rhubarb, as that’s where the bright, beautiful color comes from.

How to make stewed rhubarb

Making stewed rhubarb is easy, and you can use it in many dishes. Here’s how to stew rhubarb:

1. Slice the rhubarb into chunks.
2. Put the rhubarb in a saucepan and add the sugar, orange juice and water (and cinnamon, if using).
3. Bring to a boil, then simmer for around 5-10 minutes until it is starting to fall apart – the rhubarb should still just hold its shape.
4. Allow to cool, then use or store.

What can I make with stewed rhubarb?

Stewed rhubarb can be used much like a sauce or jam, so you can enjoy it over ice cream, pancakes, or mixed in with your oatmeal.

I can’t wait to try some over a Dutch baby pancake, or slow cooker steel cut oats!

You can also enjoy it as is, made into a parfait with cream or yogurt, or even simply spread it on toast. Stewed rhubarb really has lots of possibilities! For example, you can mix it through baked goods, like rhubarb muffins.

Can you freeze stewed rhubarb?

Yes, you can freeze stewed rhubarb! Freeze it as a whole container, or divide into smaller amounts.

If you want to use a small amount at a time, then fill up ice cube trays with the stewed rhubarb and transfer the cubes to a freezer bag once frozen.

Stewed rhubarb is such an easy and tasty way to enjoy rhubarb, with lots of uses. What a great way to use one of spring’s brightest crops!

Let us know what you think of this stewed rhubarb recipe in the comments below!

Love making recipes like this stewed rhubarb? Try our strawberry vanilla jam!

Try these other rhubarb recipes!

• Strawberry Rhubarb Crisp
• Rhubarb and Apple Crumble
• Rhubarb Dump Cake
• Rhubarb Muffins
• Rhubarb Chutney
• Rhubarb Steamed Pudding

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