Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
297 K 4.5/5 (28 reviews)
55 min.
Easy
1 kg 800 g
2 IngredientsLast modified on: October 13th 2010
For 1 kg 800 g, you will need:
1 litre 500 ml rhubarb
450 mls 
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 1 litre 500 ml rhubarb in a pan, after preparing it as shown here.
Tip 450 mls caster sugar over the top and shake or stir gently.
Tip 450 mls 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 | 7 RDI=3 % | 500 RDI=50 % | 0 | 2,040 RDI=100 % | 8,540 RDI: 100 % |
| Per 100 g | 0 | 30 RDI=2 % | 0 | 100 RDI=5 % | 440 RDI: 5 % |
How much will it cost?
- For 1 kg 800 g : 3.40 €
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.
44 K 35 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
44 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.
150 K5 1 hour 40 min.
This recipe uses (among others)
Rhubarb
Like these other recipes: How to prepare rhubarb, Rhubarb-hazelnut tart, Rhubarb tart, Breton apple and rhubarb tart , ... See them all 4
Caster sugar
Like these other recipes: Blackcurrant jelly, Checkerboard biscuits, Finger biscuits, Clafoutis batter, Lemon creams, ... See them all 361
Other recipes you may also like
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.February 5th 2015423 K4.4 2 hours 50 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011351 K4.1 2 hours 60 min.
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.March 10th 2019118 K 25 1 hour 40 min.
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.May 23th 202391 K3.9 1 hour 20 min.
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.September 12th 201852 K4.8 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.