Homemade Stewed Rhubarb Recipe
This Homemade Stewed Rhubarb Recipe is a classic and easy way to make sure of your lovely Irish grown rhubarb. Whether you bought your rhubarb in the local shop or were generously given some by a neighbour or you grow your own, stewed rhubarb is a very versatile way to prepare and enjoy your rhubarb. Serve warm with custard, add a spoonful to a plain cake or cheesecake, serve with yoghurt or porridge, the possibilities are endless! Thanks to the sweet yet sour flavour of this stewed fruit it can be added to such a variety of things for a flavour punch.
So how do I make this Homemade Stewed Rhubarb from scratch?
This recipe really is super simple. To begin, place all ingredients in a pot and place on a medium heat. Cook for 10-20 minutes, stirring often until the rhubarb has completely softened and started to turn mushy. Taste the stewed rhubarb for sweetness and add more sugar if necessary. Serve warm or cold.
Place cooled leftovers into an airtight container and store in the fridge for up to 5 days.
Frequently Asked Questions
There are a variety of flavours that can be added to plain stewed rhubarb for something extra. Examples for this sized recipe includes: 1 tsp vanilla extract or paste, 1 tsp ground ginger or 1 tbsp fresh that has been lightly fried before adding the other ingredients, the zest and juice of 1 orange or lemon, 1 cinnamon stick, 3-4 cardamom pods or 1 tsp ground cardamom, 1 tsp cracked black pepper, 200 grams of fresh or frozen chopped strawberries, or my personal favourite 200 grams of fresh or frozen raspberries and 1 tbsp rosewater.
I have seen some Americans peeling their rhubarb before cooking but I have personally never done that. Rhubarb supposedly has a stringy exterior but I have never encountered this so it’s not necessary but if you would like to I don’t think it would harm the finished dish.
Maybe you’d like your stewed rhubarb to bit a little thicker for your personal taste or would like to use it as a cake filling. You can cook the rhubarb a little longer and it will thicken as it cooks. You can also mix together 1 tsp of cornflour with 1 tbsp of water to a paste and add to the stewed rhubarb while cooking. Allow to cook out for a further 4-5 minutes while stirring to thicken.
Absolutely! Allow it to cool fully before placing into airtight containers and freezing for up to 3 months.
In Ireland, pink rhubarb is only available for the first few months of the season. As the year goes on, the rhubarb available gets greener in colour. Green rhubarb is still perfectly edible however it does tend to get a little more bitter the greener it comes. When cooking, you can add 1/24 tsp or a tiny pinch of baking soda to help remove the bitterness You might also need to add a little more sugar, just make sure to taste it as you go. You can aso add 1 or 2 drops of red food colouring for a more attractive colour.
For more Rhubarb Recipes, you can check out my Rhubarb Category, here.
Stewed Rhubarb
Equipment
- 1 saucepan or deep sided pan
- 1 wooden spoon or something to stir with
Ingredients
- 300 grams rhubarb, washed and chopped
- 100 grams sugar
- 200 grams water
Instructions
- Place all ingredients in a pot and place on a medium heat.
- Cook for 10-20 minutes, stirring often until the rhubarb has completely softened and started to turn mushy.
- Taste the stewed rhubarb for sweetness and add more sugar if necessary.
- Serve warm or cold.
- Place cooled leftovers into an airtight container and store in the fridge for up to 5 days.
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