Braised Rhubarb | Cooking with Nana Ling

Stewed rhubarb can be enjoyed on its own as a simple dessert or as a topping for things like ice cream, yogurt, oatmeal, and granola.

Many of our Nanas have loved making this sweet and versatile treat, so be prepared for the memories to flood with every spoonful.

The recipe for stewed rhubarb

Stewed rhubarb is absolutely quick and easy to make.

I’ve included two versions here:

version 1 – A 3 ingredient recipe passed to me by a lady who stood next to me at the market stall when I bought the rhubarb from my local farmers market! She told me she remembered her mother making stewed rhubarb, and many older cookbooks repeat this version of the recipe.

version 2 – A recipe using the same method but with a few extra ingredients to enhance the natural flavor of the rhubarb.

Of course, there are endless ways to turn your rhubarb into the stew.

Here are a few more recipes I found while researching the best way to stew rhubarb.

Keep reading until you reach the recipe card at the bottom of this post for my recommended way to prepare stewed rhubarb.

Ingredients for stewed rhubarb

To prepare this recipe you will need a bunch of fresh rhubarb. That’s about 8 stems.

The recipe makes about 4 servings of steamed rhubarb.

If you have more rhubarb and want to make a larger batch, simply multiply all the ingredients.

To create version 1 of the recipe you will also need:

That’s it.

To create version 2 of the recipe you will also need:

• sugar (1/4 cup)
• an orange
• Raspberries or chopped strawberries/apple/pear (1/4 cup).

Rhubarb is actually a vegetable and is a bit tart, so the added sugar rounds out the flavor nicely when stewing.

How to make stewed rhubarb

Preparation of the rhubarb

Wash the rhubarb and cut into 2-3 cm pieces.

Older recipes also recommend wiping the stems with a damp cloth.

Be sure to remove all leaves as they are poisonous and remove the bottom of the stems as well.

Stew rhubarb

Put all ingredients in a saucepan.

Heat gently while stirring and, once the sugar has dissolved, bring the mixture to a boil.

Simmer for 6-8 minutes or until the rhubarb is soft and wilted or partially wilted – depending on your preference.

I prefer the rhubarb to be almost completely shredded, while others prefer the stalks still mostly intact.

What to do with stewed rhubarb

EAT it!

It’s so good you can actually eat it right out of the pot.

But if you can hold back for a moment, it’s perfect to enjoy in so many ways:

1. Serve as a dessert: Stewed rhubarb is a delicious and healthy dessert on its own, served warm or chilled, with ice cream, whipped cream or yoghurt.
2. Add to oatmeal or yogurt for breakfast.
3. Add it to waffles or pancakes.
4. Add to baked goods: Mix steamed rhubarb into muffin, cake, or bread batter for a tangy, sweet flavor. It can also be used as a filling for cakes, tarts or dumplings.
5. Mix into cocktails: Stewed rhubarb can be used to add a unique flavor to cocktails. I bet that’s something you haven’t thought of!
6. Use as a sauce: Stewed rhubarb can be pureed and used as a sauce with meat, fish or poultry.

Variations and Substitutions

You already have two versions of the recipe in the recipe card below, along with two additional recipes pictured above from old newspaper clippings.

However, there are so many ways you can mix the ingredients:

• Use a lemon instead of an orange for version 2 of the recipe
• Use strawberries, apples, or pears instead of raspberries to make version 2 of the recipe braised rhubarb and apple or braised rhubarb and pear.

If you want to avoid using sugar, you can try the following:

1. Honey: Honey is a natural sweetener that works well in stewed rhubarb. You can use it instead of sugar in a 1:1 ratio.
2. maple syrup: Maple syrup is another natural sweetener that pairs well with rhubarb. Use it the same way as honey, in a 1:1 ratio.
3. agave nectar: Agave nectar is a low glycemic index liquid sweetener and can be used in place of sugar in a 1:1 ratio.
4. Stevia: Stevia is a natural sweetener that is much sweeter than sugar, so you only need a small amount to sweeten the stewed rhubarb. Start with a small amount and add more to taste.

Keep in mind that natural sweeteners can affect the texture and flavor of steamed rhubarb differently than sugar, so it may take some experimentation to find the best substitute for your taste.

Frequently asked questions about recipes

Q. How long does stewed rhubarb keep in the fridge?

It typically lasts up to a week in the fridge when stored properly in an airtight container in the fridge. Cool it to room temperature before putting it in the fridge and always throw it out if you are unsure about the freshness or safety of the steamed rhubarb.

Q. Can you freeze steamed rhubarb?

Yes! Allow to cool completely in the fridge before placing in a freezer safe container or bag. Freeze for up to 6 months and when ready, thaw the rhubarb in the fridge overnight and use as you wish.

Q. When is rhubarb in season?

The rhubarb season generally lasts from spring to early summer, depending on your location, and can vary depending on factors like climate and growing conditions.

If you are growing rhubarb in your garden, it is best to harvest the stalks when they are still firm and bright red in colour.

Q. Do you have other recipes that use stewed or baked fruit?

Indeed I do. Check out my recipes with Apple Amber, Mulberry Pie, Baked Peaches, and Mango Fools.