Stewed Rhubarb

This stewed rhubarb is incredibly easy to make and requires only 3 ingredients. Its naturally sweetened with honey and orange juice (and not sugar!) and has a wonderful balance of sweet, tart and citrus flavor. This stewed rhubarb recipe is perfect to make and then have in your freezer for easy desserts all year-round. ​Stewed Rhubarb is something that my mom used to make every spring with the fresh rhubarb from her garden. I will admit that as a child I wasn’t a big fan of the tart rhubarb flavor and always used to add spoonfuls of brown sugar to my bowl of stewed rhubarb topped with granola that I would have for breakfast in the morning. Since then I have really grown to love rhubarb for its unique flavor and look forward to spring when rhubarb starts popping up in stores. 

What Is Rhubarb

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Rhubarb is leafy vegetable, yes that’s right, a vegetable which is something I only recently learned. As per Wikipedia “Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.”

A rhubarb plant consists of a celery like stalk and large green leaves. Depending on the variety, some have pink stalks while others have green stalks, but this is not an indication of ripeness rather the type of rhubarb. The leaves of rhubarb contain oxalic acid and should not be consumed. Rhubarb grows in cooler climates (it’s native to Siberia!) and is harvested between the months of April and June.  

Rhubarb is known for its tart flavour and although it can be eaten raw, it is usually enjoy cooked with sugar (or any type of sweetener) which balances out the tangy rhubarb flavor. 

 

 

Why You Will Love This Easy Stewed Rhubarb Recipe

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• This is stewed rhubarb is such an easy recipe, all you need is 3 ingredients and a pot 
• Perfect for quick baking!  Keep a container of it in your fridge (or freezer) for those times you need to make a last minute dessert. You can put it in a square pan, add a crisp topping and have a delicious rhubarb crisp ready to go in the oven in minutes. Alternatively you can use it for rhubarb fool (my favorite british dessert), a rhubarb cake, or pie. 
• It freezes well so you can enjoy stewed rhubarb all year-round. 
• Unlike other rhubarb recipes that contain a large amount of refined sugar (aka white sugar) or brown sugar, this recipe uses honey which is a natural sweetener and is a perfect balance to the tart rhubarb
• The next time you want to switch up your morning bowl of yogurt and granola, add in a big scoop of stewed rhubarb, it adds a really unique flavor that works so well with sweet yogurt and crunchy granola. 
• This easy rhubarb recipe is very adaptable, add in more or less sweetener, or swap the orange for another citrus fruit. You can also add in berries (such as strawberries or raspberries) or even pears. 

 

Ingredients You Need To Make This Stewed Rhubarb

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• Rhubarb: contrary to popular belief, vibrant red rhubarb isn’t more ripe than rhubarb that is a green or pink color. Different varieties of rhubarb have different colored stalks, and green rhubarb may be just as sweet as red. That being said if you use rhubarb that is primarily green or light pink in color, your stewed rhubarb will taste delicious but will be a very pale pink color which may have a slightly lower visual appeal
• Honey: I like using honey in this recipe, but any other sweetener  or type of sugar that you prefer can be used including maple syrup, agave syrup, date paste or coconut sugar. 
• Orange Juice: most stewed rhubarb recipes use refined sugar and no liquid, or water. I like using orange juice which acts as a more natural sweetener, and also adds a wonderful hint of orange flavour to the rhubarb. 
• Orange Zest: orange zest also adds a nice hint of flavor. If you do not have orange zest you can substitute it for lemon zest which will have a slightly stronger flavor. 

 

 

Where To Buy Rhubarb

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If you aren’t lucky enough to grow your own fresh rhubarb (it’s actually an incredibly easy plant to grow in your garden) then you should be able to find it at any farmers market or grocery store during the months of April and June when it’s in season. 

 

 

Can I Use Frozen Rhubarb To Make This Stewed Rhubarb 

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Unfortunately rhubarb is a seasonal fruit and it is practically impossible to find outside the months of April and June when it’s rhubarb season. That being said you can often find frozen rhubarb in the frozen fruit aisle of the grocery store. I use it from time to time and have found that it works very well for making stewed rhubarb. You can add the small pieces of rhubarb to the pot frozen, you will just need to cook it for longer to allow all of the excess liquid from the frozen rhubarb to evaporate. 

 

 

 

How To Make This Stewed Rhubarb

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1. Start by washing the fresh rhubarb stalks and cutting it into 1/2 inch pieces 
2. In a large pot on medium-low heat add the rhubarb pieces along with the honey, orange juice and orange zest.
3. Cover the pot with a lid and leave it to simmer for approximately 20 minutes. Stir the rhubarb mixture every 5 minutes or so as it cooks. The cooking time may vary slightly depending on whether you prefer a smoother consistency or rhubarb stew that’s a bit chunkier. 

You can find detailed instructions in the recipe card below 

 

 

How To Serve This Stewed Rhubarb

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This stewed rhubarb can be used in so many different ways, it’s incredibly versatile! 

•  My favorite way to eat it is just in a big bowl with a drizzle of honey overtop
• Served it on greek yogurt with granola or over overnight oats as a delicious breakfast
• Add a few spoonfuls into a blender with a banana and yogurt to make a delicious rhubarb smoothie
• For a simple dessert you can serve it warm over a scoop of vanilla ice cream (so good!)
• Serve it over pound cake or sponge pudding 
• Put it in a baking dish and top with a crumble topping for a super easy rhubarb crumble 
• Use this stewed rhubarb as a filling for rhubarb pie. 
• Enjoy it with a savory dish by serving it over grilled pork chops or pork tenderloin. 

Ways To Modify This Recipe

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• Use Maple Syrup or agave syrup in place of honey
• Add other fresh fruits such as raspberries or chopped strawberries in with the rhubarb as it cooks. I really like the classic combination of tart bits of rhubarb mixed with sweet strawberries. 
• Swap the orange zest for lemon zest to give the stewed rhubarb a fresh lemon flavor (lemon zest is a great ingredient to add when you want lemon flavor but you don’t want the tart lemon juice flavor.)
• Add in vanilla extract for even more flavor. 
• Spices such as cinnamon, star anise or nutmeg can be stirred in as extra flavourings.

 

How To Store Stewed Rhubarb

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Leftover stewed rhubarb will last for up to 5 days stored in an airtight container in the fridge. Leftovers can be enjoyed cold, at room temperature or reheated in the microwave or in a medium saucepan on the stovetop. I find that it’s best eaten cold with yogurt, at room temperature or warm when served over ice cream, and warm when eaten on its own. 

 

Can I Freeze Stewed Rhubarb

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Absolutely! I like to make an extra big batch of this stewed rhubarb and store half in the freezer to enjoy at a later date when rhubarb isn’t in season. Allow the stewed rhubarb to cool to room temperature before transfering portions to a freezer bag or freezer-safe container. Stewed rhubarb can be stored in the freezer for up to 1 year. To reheat frozen rhubarb I recommend placing it in a large saucepan on medium heat with 1/4 cup water or orange juice and leave it to cook covered for 10-15 minutes until it has thawed. 

 

Here are a few more fruity recipes you might enjoy:

• Dairy Free Orange Julius
• Green Super Spinach Smoothie
• Grapefruit Bowls with Fruit Salad & Orange Poppy Seed Dressing
• BBQ Fruit Salad
• Citrus, Fennel, Avocado & Shrimp Salad
• Caramelized Peaches & Cream Popsicles

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If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

This post was originally published on May 7, 2014 and updated with new photos and copy on April 9, 2024.