This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
309 K 4.5/5 (28 reviews)
55 min.
Easy
1.15 €
600 g
2 IngredientsLast modified on: October 13th 2010
For 600 g, you will need:
- 1
500 g rhubarb - 2
150 g caster sugar - Total weight: 650 grams
Times for this recipe
Preparation: 5 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Put 500 g rhubarb in a pan, after preparing it as shown here.
Tip 150 g caster sugar over the top and shake or stir gently.
Tip 150 g caster sugar over the top and shake or stir gently.
Stage 2 - ⌛ 30 min.
Leave at room temperature for the sugar to act, and after 30 minutes or so you'll see that rhubarb juice has begun to collect in the bottom of the pan.
Stage 3
This is the sign that you can put it on to cook gently, covered with a lid.
Stage 4 - ⌛ 20 min.
Leave to cook on low heat for about 20 minutes until it is "stewed". Check by stirring: you should no longer be able to see individual pieces of rhubarb. They should have disintegrated into a smooth purée.
Your stewed rhubarb is ready. Leave to cool, then keep refrigerated in a sealed container.
Your stewed rhubarb is ready. Leave to cool, then keep refrigerated in a sealed container.
Remarks
Taste the fruit before it's completely cooked to see if it needs a little more sugar.
If you'd like a smoother result, you can blend the rhubarb briefly, but it's hardly necessary.
If you'd like a smoother result, you can blend the rhubarb briefly, but it's hardly necessary.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 170 RDI=20 % | 0 | 680 RDI=30 % | 2,850 RDI: 30 % |
| Per 100 g | 0 | 30 RDI=2 % | 0 | 100 RDI=5 % | 440 RDI: 5 % |
How much will it cost?
- For 600 g : 1.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
55 K 35 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
55 K 35 min.
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
160 K5 1 hour 40 min.
This recipe uses (among others)
Rhubarb
Like these other recipes: Breton apple and rhubarb tart , Rhubarb tart, Rhubarb-hazelnut tart, How to prepare rhubarb, ... See them all 4
Caster sugar
Like these other recipes: Dublin fruit scones, Strawberry feuilleté, You should not leave egg yolks in contact with sugar, Coconut pyramids, "Psychedelic" sandwich bread, ... See them all 377
Other recipes you may also like
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011298 K 15 2 hours 45 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce. May 10th 2023252 K4.5 1 hour 6 min.
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping. March 3rd 202154 K 1 hour 55 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012342 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.