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.
307 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.
52 K 35 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
52 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.
158 K5 1 hour 40 min.
This recipe uses (among others)
Rhubarb
Like these other recipes: Breton apple and rhubarb tart , Rhubarb tart, How to prepare rhubarb, Rhubarb-hazelnut tart, ... See them all 4
Caster sugar
Like these other recipes: Lemon and lime cakes, Pistachio powder or paste, Confit of quinces in Macvin, Rice pudding (riz au lait), Strawberry, kiwi and mascarpone verrines, ... See them all 367
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013297 K4.6 1 hour 45 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011491 K3.7 40 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017538 K4.3 2 hours 40 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017353 K4.1 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.