Sweetly Stewed Rhubarb

Sweetly Stewed Rhubarb

22
MissBethany 7

"Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream. "
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 108 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

22
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

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...

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

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...

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

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.

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...

I followed your recipe today and it is like rhubarb soup! Way too much water. I am now trying to figure out what I should do with a pot filled with rhubarb flavored water.... I do love stewed...