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!
Jump to:
🥘 Ingredients
This super simple recipe only requires 2 ingredients! The lime juice is optional but it gives a nice contrast to the sweetness.
- 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.
- 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.
- 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.
- 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!
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
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)
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.
Comments
No Comments