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.
306 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
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.
157 K5 1 hour 40 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
51 K 35 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
51 K 35 min.
This recipe uses (among others)
Rhubarb
Like these other recipes: Rhubarb tart, Rhubarb-hazelnut tart, Breton apple and rhubarb tart , How to prepare rhubarb, ... See them all 4
Caster sugar
Like these other recipes: Apple charlotte with toasted brioche, Hazelnut and orange cake, Warm apple feuillantines, Dandelion flower jelly, Caramelized apple rice pudding, ... See them all 364
Other recipes you may also like
Welsh-style potato purée
A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour. This dish could be the main feature or served on the side with meat, for example. December 26th 202134 K 25 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018437 K 24.3 45 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011230 K 23.9 20 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010325 K4.7 5 hours 50 min.
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it... October 13th 2010285 K 13.9 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.