Stewed Rhubarb is something my Mom made all the time in the summer. Her instructions were verbal, and went something like:
“Cut up a bunch of rhubarb. Put it in a pot with some water. Boil it with however much sugar you need to make it taste good.”
Well, I still kind of follow that, but I have tried to write down some quantities for those of you who aren’t comfortable with such loosey-goosey instructions. Plus, I like adding cinnamon and orange rind, so I have added that to the instructions as well. If you are using the red strawberry rhubarb, it cooks quicker and is sweeter, so the amount of sugar in this recipe should work fine for you. If you are using the old fashioned kind with large green stalks, you will need more sugar, so be sure to taste before it is done, and add more it you need it. If you are counting calories, it also works with Splenda – just stir it in at the end of the cooking rather than at the beginning.
This recipe is more of a guideline since the tartness of the rhubarb can vary depending on the type of rhubarb you use, and also depending on your individual taste. It was passed down to me from my Nana to my Mom and then to me. Mom’s original instructions were “add sugar to taste”. This is nice served over ice cream, over cake, over baked custard, or added to cake recipes. I also like it with vanilla yogurt.
- 8 cups sliced rhubarb
- 1 ½ cups white sugar
- ¼ cup water
- 1 tsp cinnamon
- grated rind of 1 medium orange
1) Place all ingredients in a large saucepan and set over medium heat. Bring to a boil, stirring occasionally until sugar is dissolved.
2) Turn down to medium-low and simmer gently, stirring occasionally, until rhubarb is tender, about 15 minutes.
3) While it cooks, taste and add more sugar if desired. Bring back to boil, stirring until sugar is fully dissolved after you add sugar. Cook a few more minutes.
4) Cool and serve.
5) Store in the fridge for up to 1 week, or in the freezer for up to 1 year.