Stewed rhubarb


Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
296 K 4.5/5 (28 reviews)
Grade this recipe:
Keywords:
Last modified on: October 13th 2010
For 600 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 5 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 55 min.
When should you start or finish this recipe?
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.
Stewed rhubarb
Put 2 cups + 2 tablespoons rhubarb in a pan, after preparing it as shown here.

Tip 23 cup caster sugar over the top and shake or stir gently.

Stage 2 - 30 min.
Stewed rhubarb
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
Stewed rhubarb
This is the sign that you can put it on to cook gently, covered with a lid.

Stage 4 - 20 min.
Stewed rhubarb
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.
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.
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 recipe2 RDI=1 %170 RDI=20 %0680 RDI=30 %2,850 RDI: 30 %
Per 100 g030 RDI=2 %0100 RDI=5 %440 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
Strawberry and rhubarb crumble
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.
149 K5 1 hour 40 min.
Rhubarb mousse
Rhubarb mousse

This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
42 K 35 min.
Rhubarb mousse
Rhubarb mousse

This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
42 K 35 min.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025295 K 24.5 3 hours 8 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018261 K4.3 1 hour 55 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016244 K4.4 2 hours 2 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page