Best 4 Sweetly Stewed Rhubarb Recipes
**Sweetly Stewed Rhubarb: A Delightful Treat for Any Occasion**
Indulge your taste buds with the delightful flavors of Sweetly Stewed Rhubarb, a culinary creation that blends the tartness of rhubarb with a symphony of sweet and tangy notes. This versatile dish shines as a standalone dessert, a delectable topping for ice cream or yogurt, or a unique filling for pies and tarts. Dive into our collection of recipes and explore the endless possibilities of this springtime gem. From a classic stewed rhubarb recipe that captures the essence of this seasonal fruit to a tantalizing rhubarb compote that elevates any dessert, our recipes offer a range of options to satisfy every palate. Embrace the vibrant colors and tangy sweetness of rhubarb, and embark on a culinary journey that will leave you craving more.
STEWED RHUBARB
Super quick to make and with 3 ingredients only, this Stewed Rhubarb Recipe makes a delicious fruity sauce that can be used to top your favourite desserts, cakes, yogurt or sweet breakfast dishes!
Provided by A Baking Journey
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Wash the Rhubarb and discard the bottom of the stalks and leaves.
- Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
- Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
- Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
Nutrition Facts : Calories 435 kcal, Carbohydrate 110 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 11 g, Sugar 86 g, ServingSize 1 serving
SWEETLY STEWED RHUBARB
Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.
Provided by Bethany Webber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
Tips:
- Choose the right rhubarb: Look for firm, plump stalks with deep red color. Avoid stalks that are wilted, bruised, or have brown spots.
- Trim the rhubarb: Cut off the leaves and the bottom inch of the stalk. Slice the rhubarb into 1-inch pieces.
- Use a heavy-bottomed pot: This will help to prevent the rhubarb from sticking and burning.
- Add sugar gradually: Start with a small amount of sugar and add more to taste. This will help to prevent the rhubarb from becoming too sweet.
- Simmer the rhubarb gently: Bring the rhubarb to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the rhubarb is tender.
- Serve the rhubarb warm or cold: Stewed rhubarb can be served as a side dish, topping, or filling for pies, tarts, and other desserts.
Conclusion:
Stewed rhubarb is a delicious and versatile dish that can be enjoyed in many ways. With its tart and tangy flavor, stewed rhubarb is a perfect addition to any meal. Whether you serve it as a side dish, topping, or filling, stewed rhubarb is sure to please everyone at the table.
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