Grandma's Stewed Rhubarb Recipe - Allrecipes.com
  • READY IN hrs

Grandma's Stewed Rhubarb

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"This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
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Directions

  1. Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Jun 25, 2010

My mom used to make rhubarb jam but added pineapple chunks to it and it made it taste just like wild strawberries! Those were the days!

 

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Nutrition

  • Calories
  • 34 kcal
  • 2%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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