Stewed Rhubarb

Print Recipe

5 from 2 votes

A sweet and nostalgic recipe, perfect served with ice cream, pancakes, porridge and more!

Prep Time5

Cook Time8

Total Time13

Course: Condiment, Dessert

Cuisine: Australian

Servings: servings

Calories: 116kcal

Author: Libby Hakim

Ingredients

Version 1

1 bunch fresh rhubarb (about 8 stalks)
¼ cup sugar
¼ cup water

Version 2

1 bunch fresh rhubarb (about 8 stalks)
¼ cup sugar
1 orange (juice and zest)
¼ cup raspberries (or peeled and chopped strawberries/apples/pears)
1 pinch ginger (optional)

Instructions

Wash and chop the rhubarb into 2-3cm pieces. Be sure to remove any leaves, as they're toxic and also remove the very bottom of the stems.
Place all ingredients in a saucepan (whether preparing version 1 or 2).
Heat gently, stirring, and once sugar has dissolved bring the mixture to the boil.
Simmer for 6-8 minutes or until rhubarb is tender and has partly broken down.
Serve warm or cold, with ice cream, yoghurt, pancakes, porridge or whatever else you fancy.

Notes

Storing: It will typically last in the fridge for up to a week if stored properly in an airtight container in the fridge. Cool to room temperature before placing it in the fridge and always discard it if you're unsure about the freshness or safety of the stewed rhubarb.

Freezing: Allow it to cool completely in the fridge before transferring it to a freezer-safe container or freezer bag. Freeze for up to 6 months and, when you're ready to use it, thaw the rhubarb in the fridge overnight and use it as desired (see the post above for ideas).

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips: When choosing fresh rhubarb, look for unblemished, medium-sized stalks. They should be bright red or pink and feel firm (not rubbery). Remember to remove the leaves as they are toxic.

Nutrition

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