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
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
Change these quantities to make:
Change measures:
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=10 % | 0 | 680 RDI=30 % | 2,850 RDI: 30 % |
| Per 100 g | 0 | 30 RDI=2 % | 0 | 100 RDI=4 % | 440 RDI: 4 % |
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.
43 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.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
43 K 35 min.
This recipe uses (among others)
Rhubarb
Like these other recipes: Breton apple and rhubarb tart , Rhubarb-hazelnut tart, Rhubarb tart, How to prepare rhubarb, ... See them all 4
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Quick orange marmalade, Household cake (Gâteau de ménage), Mouna, Minted Melon, ... See them all 361
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016458 K4.4 7 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013518 K5 7 min.
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.October 13th 2010507 K 13.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
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.