Thank you so much for stopping by my kitchen corner today—I’m thrilled you’re here! There’s something so comforting about sharing old-school, fuss-free recipes that just work, and this stewed rhubarb is exactly that. Whether you grew up with a bubbling pot of rhubarb on the stove or you’re brand new to this tart, blushing stalk—welcome! You’re in for a treat. This isn’t just any side dish or topping. It’s nostalgia in a bowl. And with only 3 simple ingredients and 15 minutes, you can spoon this magic over yogurt, pancakes, ice cream—or eat it straight up, warm or chilled. (I won’t judge. I do it all the time!) Now: stewed rhubarb.
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Why You’ll Love This Stewed Rhubarb
3 ingredients – nothing fancy, just fresh rhubarb, sugar, and water.
Super quick to make – ready in 15 minutes!
Insanely versatile – serve it warm, cold, or freeze it.
Naturally gluten-free & vegan – fits most diets without substitutions.
What Does Stewed Rhubarb Taste Like?
Stewed rhubarb has this beautiful balance of tart and sweet. Think of it like a citrusy strawberry jam with an earthy backbone. It’s velvety and thick, with tender bits of rhubarb that melt in your mouth. It’s anything but boring!!
Benefits of Making Stewed Rhubarb
Great source of fiber and antioxidants.
Helps reduce food waste – perfect for slightly overripe stalks!
Keeps well in the fridge or freezer.
Can be used in both sweet and savory dishes!
Ingredients You’ll Need
4 cups fresh rhubarb, chopped (about 6–8 stalks)
½ cup granulated sugar (adjust to taste)
¼ cup water
That’s it! That’s all you need for this glorious, jammy beauty.
Tools You’ll Need For Stewed Rhubarb
Medium saucepan
Wooden spoon or silicone spatula
Measuring cups
Knife & cutting board
No fancy equipment needed—just a stovetop and a love of cozy flavors.
Optional Additions & Substitutions
I promised you versatile, and here’s proof!
Add-ins:
1 tsp vanilla extract for a warm, mellow note
Pinch of cinnamon or ginger for spice
Orange or lemon zest for extra brightness
Substitutions:
Use maple syrup or honey instead of sugar (start with ¼ cup)
Add strawberries to make a classic rhubarb-strawberry compote!
How to Make Stewed Rhubarb
- Prep the Rhubarb: Wash and dice your rhubarb into ½-inch chunks.
- Combine in a Saucepan: Add rhubarb, sugar, and water to the pan.
- Cook Gently: Bring to a low simmer over medium heat.
- Simmer & Stir: Cook for 10–15 minutes, stirring occasionally, until the rhubarb breaks down and thickens. That smell when this is in the oven is incredible!!
- Cool: Remove from heat and let cool slightly before serving.
What to Serve With Stewed Rhubarb
Swirled into Greek yogurt
Spooned over vanilla ice cream
Layered in a parfait with granola
Tucked inside a crêpe or pancake
Dolloped on top of oatmeal or porridge
Used as a filling for tarts or hand pies
Tips for the Best Stewed Rhubarb
Use fresh, crisp stalks—avoid any that are mushy or dried out.
Don’t overcook! You want it soft, not mush.
Start with less sugar—you can always add more once it’s cooked and cooled slightly.
Let it cool completely for a thicker consistency.
Storage Instructions
Fridge: Store in an airtight jar or container for up to 1 week.
Freezer: Freeze in portioned containers or bags for up to 3 months.
Reheat: Gently warm on the stove or microwave if desired.
Frequently Asked Questions
Can I make this with frozen rhubarb?
Absolutely! No need to thaw first—just toss it straight into the pot and cook a few extra minutes.
Is rhubarb poisonous?
The stalks are perfectly safe. Avoid the leaves, which are toxic and should be discarded.
Can I can this stewed rhubarb?
It’s best for short-term storage. If you want to preserve it, consider a tested canning recipe with added acidity.
Conclusion
Simple, soulful, and ridiculously delicious—this stewed rhubarb is a jar of sunshine you’ll want to keep on hand all spring and summer. Whether you’re topping your favorite breakfast or sneaking spoonfuls from the fridge (we all do it), this recipe delivers every single time.
Looking for more fruit-forward recipes? Try these next:
Peach Crumble Bars
Bourbon Peach Jam (No pectin!)
Peach Rhubarb Crisp — the ultimate summer dessert mash-up!
Leave Some Love
Made this recipe? I’d love to see your creations! Tag me on Pinterest and share your pics or leave a review below. Let’s make this a community of rhubarb-loving home cooks.
Nutritional Info (Approx. per ½ cup serving)
Calories: 90
Carbohydrates: 22g
Sugars: 20g
Fiber: 2g
Fat: 0g
Protein: 1g
Ready to fall in love with rhubarb all over again? This recipe is proof that the simplest things often bring the most joy.
Stewed Rhubarb (3 Ingredients, 15 Minutes)
Equipment
- Saucepan
- Wooden spoon
- - Measuring cups
Ingredients
- 4 cups rhubarb chopped (about 6–8 stalks)
- 1/2 cup granulated sugar adjust to taste
- 1/4 cup water
Instructions
- Wash and dice the rhubarb into 1/2-inch chunks.
- Add rhubarb, sugar, and water to a medium saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Cook for 10–15 minutes, until rhubarb softens and breaks down into a thick, jam-like consistency.
- Remove from heat and let cool before serving. Store in an airtight container in the fridge.
