Stewed Rhubarb is very versatile and so easy to make!
Stewed Rhubarb makes a sauce that can be used for a dessert sauce to top ice cream, pudding or cake, as a side dish for any meal.
It can also be used as an ingredient for a baking recipe to make a rhubarb loaf, a rhubarb smoothie, a milkshake or to make a yummy and healthy yogurt parfait!
I use this amazing rhubarb stew as a sauce for all of these types of recipes resulting in many accolades from the family!
You can make this recipe using fresh or frozen rhubarb.
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 we never tire of it! ... In fact, I have been making this recipe for more than 35 years!
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 meal menu too!
Refrigerated, stewed rhubarb will keep for at least a week!
You can also freeze it (in a single bowl, or in small one-serving size containers) for up to one year.
I like to some in single serving size containers, and take them out as desired for the lunches ;)
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) flavored raspberry or strawberry 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
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner