Stewed Rhubarb is very versatile and can be used for a dessert sauce, as a side dish for dinner, or as an ingredient for a baking recipe, for example a rhubarb loaf, or to make a rhubarb smoothie or milkshake.
I use this amazing rhubarb stew as a sauce for all of these types of recipes resulting in many accolades from the family!
In fact, this is the rhubarb recipe I make most often!
I make this rhubarb recipe (scroll down for the recipe) over and over again, all year, and they never tire of it!
Rhubarb is a sauce that can be used on ice cream, puddings, cheesecakes, short cakes, pound cakes, waffles, crepes, and more! Remember, rhubarb is a nutritious vegetable!
It is a great side for any dinner menu too!
Refrigerated, stewed rhubarb will keep for at least a week!
Try the stewed rhubarb recipe below, and scroll down for links to recipes for different variations for making delicious cooked rhubarb!
The first rhubarb harvest of the season often yields the reddest rhubarb, and, the subsequent harvests will often yield less red rhubarb.
For this reason I almost always add raspberry or strawberry flavoured gelatin to my rhubarb sauce, (for example, "Jello" brand), after it has been stewed and removed from the heat.
It is added just after the sugar has been added.
Adding the gelatin is a great idea, intensifying the flavour, consistency and the texture of the rhubarb, making it ever so suitable for a topping, or on its own as a side dish!
My Lovely Mother taught me this, (besides all my other cooking and baking smarts :) ~~Thanks MOM!
8 cups rhubarb, fresh or frozen rhubarb
1/2 cup water (can adjust as desired)
1 cup granulated sugar
1 pkg. (85 gr) flavoured gelatin (For example: "Jello"), Optional
Cook the rhubarb in a pan, covered, over medium heat till it comes to a boil.
Turn heat down to low, and allow rhubarb to simmer for about 20 minutes, or until rhubarb is tender, stirring occasionally.
Remove rhubarb from heat, and add the sugar, stirring until the sugar is completely dissolved.
Add the package of flavoured gelatin (optional), and stir until completely dissolved.
Allow to cool and then keep in refrigerator.
Makes approximately 8 cups of scrumptious stewed rhubarb!
See Also: Amazing Stewed Rhubarb Orange Tapioca
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