• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Sauces

Last Updated: Jun 23, 2022 by Angela Latimer · Leave a Comment

Stewed Rhubarb

Jump to Recipe
Best stewed rhubarb recipe pin with text header.

You may have never heard of stewed rhubarb, but better late than never because this is one sweet sauce that you have to try! It makes the perfect addition to your favorite baked breakfast goods, an easy topping for desserts, a filling for sweet treats- and so much more! Whip up a batch of this easy stewed rhubarb and you'll want to put it on everything!

Easy Sweet Rhubarb Sauce

Stewed rhubarb is essentially a rhubarb compote or chunky sweet rhubarb sauce. It is a bright and flavorfully sweet topping or filling that is often described as being fruity (despite rhubarb technically being a vegetable).

Rhubarb 'stew' can easily be customized by the addition of your favorite spices like nutmeg or cinnamon. However, I think you'll find it incredibly tasty just as it comes!

Stewed rhubarb in stainless steel pot with rhubarb stalks on the side.
Stewed rhubarb is an easy sweet, tangy, and super-flavorful fruit sauce you'll want to keep on hand at all times!
Jump to:
  • Easy Sweet Rhubarb Sauce
  • 🥘 Ingredients
  • 🔪 How To Make Stewed Rhubarb
  • 💭 Angela's Pro Tips & Recipe Notes
  • What Are Some Ways To Use Stewed Rhubarb?
  • Can I Preserve Or Can Stewed Rhubarb?
  • Do I Have To Make Stewed Rhubarb With Sugar?
  • 😋 More Sweet Sauces & Toppings!
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Ingredients

This super simple recipe only requires 2 ingredients! The lime juice is optional but it gives a nice contrast to the sweetness.

Sliced fresh rhubarb ready for combining with only 2 more ingredients.
  • Fresh Rhubarb - 1 pound, washed with the bottom stalks and leaves removed (*see note).
  • White Sugar- ¼ cup granulated white sugar.
  • Lime (optional) - The juice and zest of 1 lime.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make Stewed Rhubarb

There are just 3 easy steps to making rhubarb stew. You will need a knife and cutting board, a stockpot, and a wooden spoon for stirring.

Overhead of the sliced rhubarb added to pot and ready to heat with a touch of sugar.
  1. Prep. Slice 1 pound of rhubarb into even, small pieces and place them in a stockpot. Then, add ¼ cup white sugar and the optional juice/zest from 1 lime if using. Stir until well combined.
  2. Simmer. Place the pot on a burner over medium-low heat. Stir occasionally for 15 minutes or until the rhubarb starts to break apart easily. Once the majority of the rhubarb has broken down into a thick sauce, the stew is done.
  3. Cool and store. Remove the pot from heat and give it a taste. Add sugar if not sweet enough (add sugar in 1 tablespoon increments until satisfactory). Once the stewed rhubarb has cooled completely, pour it into a jar with a lid and refrigerate it. Use within 2 weeks.

There are so many ways to use this sweet, dessert-like fruit sauce! My favorites include topping sourdough french toast, homemade white cake, or a big scoop of vanilla ice cream. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Never eat the leaves of rhubarb, they are poisonous! 
  • The cooking time can vary depending on your rhubarb. Different types of rhubarb or rhubarb in varying stages of ripeness will not cook the same, but they will all break down into a sauce-like consistency when ready.
  • I remove my stewed rhubarb from heat when most of the rhubarb has broken down into a sauce, but there are still some chunks. If you prefer a smoother sauce, you can cook it longer until it breaks down to your liking.
  • Storing: Keep stewed rhubarb in a sealable jar in the refrigerator for up to 2 weeks. It can be frozen by transferring it into a freezer bag once cooled. It will be freshest if used within 3 months but is safe to eat for much longer.

What Are Some Ways To Use Stewed Rhubarb?

Try using your rhubarb sauce as a topping for ice cream, pudding, yogurt, or custard. You could always fill (or top) tarts or cakes with it. It can also be eaten mixed with fresh fruit, as a topping to pancakes or waffles, or spooned over cheesecake. There are so many options!

Can I Preserve Or Can Stewed Rhubarb?

No. This should not be canned or preserved. It is not safe to store stewed rhubarb for long periods at room temperature because it should be kept refrigerated.

Do I Have To Make Stewed Rhubarb With Sugar?

Nope! If you prefer not to use sugar, you could swap it for agave syrup, maple syrup (which will alter the flavor), honey, or your preferred sweetener.

😋 More Sweet Sauces & Toppings!

  • Toffee Sauce
  • Microwave Lemon Curd
  • Strawberry Coulis
  • Pineapple Curd
  • Roasted Berries
  • Apple Curd

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Stewed rhubarb in stainless steel pot with rhubarb stalks on the side.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 9 reviews

Stewed Rhubarb

You may have never heard of stewed rhubarb, but better late than never because this is one sweet sauce that you have to try! It makes the perfect addition to your favorite baked breakfast goods, an easy topping for desserts, a filling for sweet treats- and so much more! Whip up a batch of this easy stewed rhubarb and you'll want to put it on everything!
Author | Angela Latimer
Servings: 1 jar
Calories: 308kcal
Prep 10 minutes minutes
Cooking 15 minutes minutes
Total Time 25 minutes minutes
Pin Recipe Share on Facebook

Ingredients
 

  • 1 lb Fresh Rhubarb (washed with the bottom stalks and leaves removed- *see note)
  • ¼ cup white sugar
  • 1 lime (juice and zest- optional)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Slice your rhubarb into even, bite-sized pieces and place them in a medium stockpot. Then, add the sugar and optional lime juice/zest if using. Stir until well combined.
  • Place the pot on a burner and heat it over medium-low heat. Leave to simmer for 15 minutes, stirring occasionally, until the rhubarb starts to break apart easily. Once the majority of the rhubarb has broken down into a thick sauce-like consistency, the stew is done.
  • Remove the pot from heat. Taste and adjust sugar if needed (adding only 1 tablespoon of sugar at a time as necessary). Let the stewed rhubarb cool completely then pour it into a seal-able jar. Keep refrigerated for up to 2 weeks.

Notes

  • Never eat the leaves of rhubarb, they are poisonous! 
  • The cooking time can vary depending on your rhubarb. Different types of rhubarb or rhubarb in varying stages of ripeness will not cook the same, but they will all break down into a sauce-like consistency when ready.
  • I remove my stewed rhubarb from heat when most of the rhubarb has broken down into a sauce, but there are still some chunks. If you prefer a smoother sauce, you can cook it longer until it breaks down to your liking.
  • Storing: Keep stewed rhubarb in a sealable jar in the refrigerator for up to 2 weeks. It can be frozen by transferring it into a freezer bag once cooled. It will be freshest if used within 3 months but is safe to eat for much longer.

Nutrition

Calories: 308kcal (15%) | Carbohydrates: 77g (26%) | Protein: 5g (10%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg (1%) | Potassium: 1376mg (39%) | Fiber: 10g (42%) | Sugar: 56g (62%) | Vitamin A: 496IU (10%) | Vitamin C: 56mg (68%) | Calcium: 413mg (41%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Sauces
Cuisine American

« Creamed Corn Cornbread
Cajun vs Creole »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

No Comments

5 from 9 votes (9 ratings without comment)

Thanks for coming! Ask anything - or let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

  • Square image of sliced Denver steak on a cutting board.
    Denver Steak

  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks

  • Square image of grilled pineapple.
    Grilled Pineapple

  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak

See more Grilled →

Tasty Dinner Ideas

  • A square image showing tender wok-fried strips of chicken breast with peppers (firecracker chicken) in a black bowl over white rice with a set of chopsticks.
    Panda Express Firecracker Chicken Breast

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.