Discover the joy of Stewed Rhubarb with its perfect blend of sweet and tangy goodness. This easy-to-make recipe turns vibrant rhubarb stalks into a versatile compote that can elevate your breakfast or dessert game. It takes 10-15 minutes to cook and requires only 3 ingredients.
Rhubarb is a delicious fruit with a unique tart and tangy flavour. There are many ways to use Stewed Rhubarb. You can drizzle it over Greek yogurt for a refreshing twist, spoon it onto vanilla ice cream for a delightful treat, or layer it on a flaky pastry for a simple yet impressive dessert.
If you love rhubarb, don’t miss my old-fashioned rhubarb crumble - it’s a warm, comforting dessert with a golden, buttery topping.
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Why You'll Love This Recipe
- Minimal preparation and cooking time.
- Only 3 ingredients.
- Versatile - you can add some spice and zest if desired.
- Stewed rhubarb can be frozen in ice cube trays to use in smoothies.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Rhubarb - wash the stalks, then trim both ends, being careful not to leave any leaves as they are poisonous. Chop the rhubarb into 1-2cm pieces. The smaller they are, the quicker they will cook.
- Sugar - use caster sugar or granulated sugar. I've used 70g for this recipe as we don't like it too sweet. You can adjust the sugar to your liking.
- Water - rhubarb has a high water content. A little water is necessary to help it soften without burning.
How to Make Stewed Rhubarb
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the rhubarb, caster sugar and water to a medium-sized saucepan.
- Heat on medium heat for 10-15 minutes, stirring regularly.
Top Tip
You could add a few strawberries for more fruity goodness!
Recipe Variations
- Spice - add ground ginger or cinnamon for some warmth and spice.
- Zesty - some people love to add grated orange zest or lemon zest to give it a lift.
Serving Suggestions
We love cold Stewed Rhubarb drizzled over Greek yogurt and topped with seeds for a hearty breakfast bowl. Enjoy it with hot custard for a cosy dessert or vanilla ice cream.
If you have any leftover Stewed Rhubarb, you could freeze it in ice cube trays for smoothies.
Common Questions
Store the Stewed Rhubarb in an airtight container or sealed jar in the refrigerator. It will keep for up to 1 week.
Yes, it can! Let the Stewed Rhubarb cool completely, then transfer it to an airtight container or zip-lock bag. It will last in the freezer for up to 6 months. To thaw Stewed Rhubarb, take it out of the freezer and transfer it to the refrigerator to thaw for a few hours.
Yes, you can. If the frozen Rhubarb has already been cut into small pieces, add them directly to the saucepan with the water and sugar. Just cook for a few minutes longer. If the Rhubarb is frozen in whole, i.e. the stalks, let it thaw until it's easy to cut into pieces.
Rhubarb has a high water content, making it runny when cooking. This recipe adds just a little water for cooking, so it's smooth. If you'd like it thicker, add a little cornflour.
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📖 Recipe
Stewed Rhubarb
Ingredients
- 400 g rhubarb, washed, trimmed and cut into 1cm-2cm pieces, note 1
- 70 g caster sugar, note 2
- 3 tablespoons water, plus more if needed
Instructions
- Wash, trim and cut the rhubarb into 1cm-2cm pieces. Add the rhubarb, sugar and water into a saucepan and stir to combine.
- Heat the saucepan on medium heat and leave to simmer for 10 to 15 minutes, stirring regularly. You might need to cook it longer, depending on how ripe the rhubarb is.
- Taste test for sweetness and add a little more sugar if desired. See notes below on how to store. For serving suggestions, see the notes in the recipe post.
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