This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Sweetly Stewed Rhubarb

Read Reviews (21)

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

Ingredients Edit and Save

Watch video tips and tricks

Lamb Meatballs & Sauce

How to Make Chicken Adobo

How to Make Braised Lamb Shanks

Lamb Chops with Balsamic Reduction

How to Make Pumpkin Pie

How to Make Duck Sous Vide

Rhubarb and Strawberry Pie

Fresh Rhubarb Pie

Aunt Norma's Rhubarb Muffins

Sugar and Sweeteners

All about Cinnamon

Original recipe makes 24 servings Change Servings

10 cups diced rhubarb
3 cups white sugar

1 teaspoon ground cinnamon

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

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 well cover them, for about 18 minutes (they were old so they were soft after 10). I then added a small package of chopped up strawberries and a package of blueberries. I used about 1.5 cups of white sugar, 3 Tbsp. of vanilla extract, and to thicken at the end cornstarch (mixed with water first to avoid clumping). The smell in the house was divine and this'll go great over ice cream as a compote. Thanks again! Wasn't sure how to cook rhubarb or with how much sugar.

—Julia

See full review »

Most Helpful Critical Review

Mar 12, 2012

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.

—Mommosan

See full review »

22 Ratings

Jul 02, 2009

Is equally delicious using splenda instead of sugar :)

—mananda

See full review »

Jun 12, 2009

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 was always a special treat my grandmother made for us and remains so to this day. I often add a little vanilla, as that was what grandma did. Although this can be eaten just as is, or served over ice cream...the way grandma served it (and the way we eat it most often) is stirred into plain yogurt...in those days there were no flavored yogurts and so this was a special treat to make plain yogurt good. Now we just eat it with plain yogurt because it is just plain good that way!! Try it...way better than any fruit flavored yogurt you'll get in a store! (although I suspect you shouldn't compare calories;)

—TraceyT

See full review »

May 31, 2008

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

—kiefer71

See full review »

Jul 06, 2009

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 suggested) and I thought both added to the flavour. To save time, I cook the rhubarb (about 3 cups) in the microwave, in a high-sided dish with a lid. To the diced rhubarb, I add just enough water to cover the bottom, cover, and cook until the rhubarb is soft (usually less then 5 minutes), then I add the sugar to taste (and this time, I put in strawberries and cinnamon as well).

—Barb A.

See full review »

May 04, 2008

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

—CORBAC

See full review »

Jun 12, 2009

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 stewing as I type and I was scrolling for a recipe for the remaining rhubarb when I stumbled on this one. My recipe is the same, except I vary it. Tonight I omitted the cinnamon and added fresh grated orange rind and juice...delightful with homemade toast in the morning!

—Tina

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Grandma's Stewed Rhubarb

Rhubarb Jam

Rhubarb Demi (John's Cobbler)

Rhubarb Strawberry Jam

Rhubarb Betty

Rhubarb Sauce II

Rhubarb Bounce

Rhubarb Pie III

Fresh Rhubarb Pie

Rhubarb Berry Jam

ADVERTISE WITH US

Nutrition

Calories
108 kcal
5%

Carbohydrates
27.4 g
9%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1 g
4%

Protein
0.5 g
< 1%

Sodium
2 mg
< 1%

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

Nutritional Information

Sweetly Stewed Rhubarb

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 108
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 2mg < 1 %
Potassium 147mg 4 %
Total Carbohydrates 27.4g 9 %
Dietary Fiber 1g 4 %
Protein 0.5g < 1 %
Sugars 25.5g
Vitamin A 1 %
Vitamin C 7 %
Calcium 6 %
Iron 1 %
Thiamin 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 2 %

* 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.