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Sweetly Stewed Rhubarb

MissBethany

"Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream. "
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Ingredients

30 m servings 108 cals
Original recipe yields 24 servings

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Directions

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  1. Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

Nutrition Facts


Per Serving: 108 calories; 0.1 g fat; 27.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 2 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 23
  1. 25 Ratings

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Most helpful positive review

Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to w...

Most helpful critical review

One quarter to one half cup of water, cover and simmer, suffices to draw all the water from the fruit into the pan that you need. Otherwise, you end up with a nice rhubarb BEVERAGE.

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Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to w...

Is equally delicious using splenda instead of sugar :)

I always start with less sugar and then add if necessary, as it always seems to vary depending on the tartness of the rhubarb (or on my sweet tooth that particular day). This is something that w...

One of the wonderful things about spring is fresh rhubarb, and I have been stewing it for a long time. I have never added cinnamon or fresh cut-up strawberries (as one of the other reviewers sug...

One quarter to one half cup of water, cover and simmer, suffices to draw all the water from the fruit into the pan that you need. Otherwise, you end up with a nice rhubarb BEVERAGE.

Very good taste to this recipe. I only used 2 cups of sugar and it was sweetened perfectly.

Excellent, just like my father used to make for me 40 years ago. Delicious over a good quality vanilla ice cream. Thanks for sharing!

HA! So interesting that last reviewer suggested using kitchen shears/scissors for cutting the rhubarb - I just discovered this trick tonight and it worked GREAT (and quick!). My rhubarb is stew...

Very tasty with the addition of cinnamon, though it is definately too sweet. Used 2 1/2 cups of sugar and found it to be to much, will try again and use next time. This is really good over che...