Stewed Rhubarb Recipe
A traditional British stewed rhubarb recipe made with fresh seasonal rhubarb and sugar. Tangy, sweet, and incredibly simple—perfect with custard, porridge, or yogurt.
Equipment
- Medium Saucepan:
- Wooden Spoon or Silicone Spatula:
- Measuring Cups and Spoons
Ingredients
- 500 g Fresh rhubarb, trimmed and cut into 1-inch pieces
- 100 g Granulated sugar
- 2 tbsp Water
- ½ tsp Grated fresh ginger (Optional)
- 1 Zest of 1 orange (Optional)
- 1 tsp Vanilla extract (Optional)
- Pinch of sal (Optional)
Instructions
- Rinse rhubarb, trim off leaves, and chop into 1-inch pieces.
- Place rhubarb, sugar, and water in a medium saucepan. Add optional ingredients if using.
- Cook over medium heat until sugar dissolves and mixture begins to simmer.
- Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until rhubarb is tender.
- Taste and adjust sweetness if needed.
- Serve warm, at room temperature, or chilled. Store in fridge or freeze for later.
Notes
- Reduce sugar for a more tart result or substitute with honey or maple syrup after cooking.
- Combine with strawberries for a sweeter twist.
- Freezes well for up to 3 months in sealed containers.