Stewed Rhubarb is perfect for fruit pie and rhubarb crumble. It’s also delicious served with ice cream or custard. It can be eaten raw as well, but you’ll need a bit of sugar to take away the tart taste.
If you’re looking for easy crumble desserts, you might also like to try Apple Crumble Recipe or delicious Pear and Blackberry Crumble.
Cooking rhubarb is very easy – and it doesn’t take long.
Raw Rhubarb
Stewed Rhubarb
Here goes:
Stewed Rhubarb – Method
- Discard the green leaves (they are toxic) and chop off the ‘white’ bottom (that’s what grows in the ground)
- Chop the rhubarb into chunks and place in a large pan
- Add some sugar to taste (I add around 1 teaspoon per rhubarb stick – more if the sticks are very long)
- Add a small amount of water – about a tablespoon
- Slowly bring the rhubarb to the boil – it will release a lot of it’s own water as it heats up
- Cook gently for 3-5 minutes, stiring regularly, until soft (but not too mushy)
- Stewed Rhubarb is done!
Handy Hints
- You can make stewed rhubarb in advance and store in the fridge or freezer until needed
- As mentioned earlier, it’s perfect for fruit pie and rhubarb crumble
- You can ‘over-cook’ the rhubarb and it will turn into a delicious pouring sauce – just add a bit more water until you achieve the desired consistency
You might be surprised to learn that rhubarb is actually a vegetable and not a fruit, but gets used as if it’s a fruit. The opposite of the tomato, which is a fruit but generally gets used as a vegetable.
My mouth is watering just writing about stewed rhubarb. Definitely an under-rated ‘fruit’. Cook some today and enjoy the goodness 🙂
Thanks for visiting my website. I look forward to reading your comments.
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Jan Littlehales
You might also enjoy:
Apple Crumble
Pear and Blackberry Crumble
Christmas Ice Cream Pudding
Stewed rhubarb is the best. I have wonderful memories about chumping down rhubarb crumble as a kid. Although I was always worried I would mistakenly eat a toxic bit and leave this world. It definitely needs to be accompanied by icecream though – to balance the acidity.
..and maybe some fresh cream as well David 🙂
I too have fond childhood memories of eating rhubarb – raw and cooked. We used to grow it, so when it was in season we’d have it 2 or 3 times a week – yum 🙂
Hi Jan
Love stewed rhubarb, I usually cook it with green apples. Looking forward to the Rhubarb Crumble recipe.
I have never cooked rhubarb so maybe now is the time to start. I think I can cope with the instructions as they look pretty straighforward. I wonder how it will turn out.
You know I am ashamed to say I have never fed stewed rhubarb to my children. I remember having it regularly as a kid with custard but I have never cooked it myself. Interesting that it is a vegetable and not a fruit.
Hi Jackie, Jenny and Kerry – thanks for your comments.
Jackie – funnily enough, my boys didn’t like rhubarb when they were younger, but they love it now. Maybe you should give it a try. Delicious with custard – yum!
It really is so easy and straight forward Jenny – give it a go 🙂
What a good idea Kerry, to cook with green apples – I’ll have to give that a try.
Hi Jan,
I remember having rhubarb and icecream at my Grandma’s house many times as a kid. Although I was sure it was going to kill me, I remember being pleasantly surprised at the taste.
Thanks for the recipe.
Cheers,
Cade
Hi Cade,
A few people have mentioned worrying about rhubarb killing them when they were kids – I wonder if it really is that toxic? The green leaves are toxic, but enough to kill? I might have to google it. Just eat the fruit part Cade and you’ll be fine 🙂
Hi Jan,
Never had rhubarb before but this recipe sure sounds quite appealing. Might try it one day when I have the time. Thanks for sharing!
Wilson
Hi Wilson,
I’ll be writing a Rhubarb Crumble article soon – now that’s definitely worth giving a go! Look out for it in the coming weeks.
Jan
Yes, stewed rhubarb definitely takes me back to childhood, My mum often served it with custard.
It’s a good source of fibre, for those looking for regularity 🙂
Hi Hilary,
It does seem that rhubarb dropped out of fashion for quite a few years – but I think there’s a revival 🙂
Yes, I’d heard it was a good source of fibre – which can’t be a bad thing! 🙂
What an excellent idea for rhubarb… making into a pouring sauce. I’ve cooked rhubarb many times with apple and crumble, but never as a sauce… will next time! Sounds scrumptous!
Hi Carolyn,
The pouring sauce is really nice – I actually like it poured on rhubarb crumble – no such thing as ‘too much of a good thing’ 🙂
It’s also great poured over ice cream, or even served on the side with cake.
Rhubarb – I just love it 🙂