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!
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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.