With this wonderful, original dish, you can reward your taste senses and use up your rhubarb. Serve without ice cream, whipped cream, or both.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 10 cups diced rhubarb
- 3 cups white sugar
- 1 teaspoon ground cinnamon
Instructions
- 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.
Reviews
Very easy to make, wonderful flavour. Please add to recipe: 3 to 4 cups of chopped rhubarb 1/4 to 1/2 pieces equals 1 pound.
Requires way less water than what is listed. Following the water recommendation of the recipe gives you an extremely liquid sauce. Half the water will work better.
It tasted good but was a bit runny
Great
Too runny and did not care for cinnamon in it
I cut recipe in half and it worked great for two people.
Great if you like rhubarb soup 🙁 That was a waste of fresh rhubarb
Thanks for this recipe it is delicious. I did make a couple of minor changes, less water (approx. 1 cup instead of enough to cover) and also less sugar..we like it a little tart!! The cinnamon was a nice touch!. Will definitely make this again, we have an abundance of rhubarb in the spring! Yummy!
Stewed rhubarb has long been a favourite in our family. We only add enough water to cover the bottom of the pot though, not most of the rhubarb, so the amount called for in the recipe sounds like too much. We also add sugar to taste near the end of the cooking. Resist the urge to add other fruits like another reviewer said. Stewed rhubarb should only have rhubarb. Anything else is a fruit compote, and is not as this recipe is intended. So delicious.
Made this yesterday with 5 stalks of rhubarb fresh from my friend’s garden ~ easier than falling off a log; followed the directions, cooled it and put a spoonful or two over yogurt. YUM! Will be making rhubarb/apple crisp when apple prices are better.
For those that did not know what to do with all the cooked rhubarb water; it makes a very refreshing summer beverage. Just add more water and sugar.
Stewed rhubarb is delious, you don’t need any water.The rhubarb has enough
I tried adding the orange juice with a little of the orange zest without the cinnamon. Really good!
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.
I followed your recipe today and it is like rhubarb soup! Way too much water. I am now trying to figure out what I should do with a pot filled with rhubarb flavored water…. I do love stewed rhubarb though, I normally make it with frozen rhubarb… next time I will not put anywhere near the amount of water. I also used only 1/2 cup of brown sugar instead of 3 cups of white. To take the edge off the rhubarb toss in a tablespoon of baking soda.
Very tasty with the addition of cinnamon, though it is definately too sweet. Used 2 1/2 cups of sugar and found it to be to much, will try again and use next time. This is really good over cheap vanilla ice cream (for some reason I think the cheap stuff tastes better with rhubarb!)
So yummy! I just made this and I followed the advice of others to start low on the sugar, taste and adjust. (Of course it tasted so good I was doing more tasting and less adjusting…)I like my rhurarb pretty tangy, and I had added a handful of strawberries, so I only used 1 cup of sugar. I also found that it required way to much water. I had to let my cook for 90 minutes so that it wasn’t soupy and was nice and thick.
This is a comfort food for me. Brings back memories of summers at Grandma’s and an endless supply of rhubbarb. Instead of adding sugar, I use a few packets of sugar free cherry gelatin-this eliminates the sugar and tastes great!
I’m not sure what happened…I added just under enough water to cover the rhubarb but it is REALLY watery now! I even added cornstarch to try to thicken it but it doesn’t seem to be working. I will try this again though.
What a superb recipe, though as several other reviewers pointed out–adjust sugar to personal tastes as rhubarb tends to be ‘sweeter’ earlier in the year. I used less sugar and added a splash of vanilla at the end.. As suggested by TraceyT–this is wonderful mixed w/ homemade plain yogurt. Thanks for a great idea!
Easy to make, delicious over ice cream.