How do I keep my stewed rhubarb from turning mushy?

The key is gentle heat and close attention near the end of cooking. Keep your simmer low, meaning small lazy bubbles rather than a rolling boil, and start checking the texture at the 12-minute mark. Pull the pan off the heat while the pieces still look slightly firm, because residual heat will finish the job as the compote cools.

Can I use frozen rhubarb to make stewed rhubarb?

Yes, frozen rhubarb works well. Add it directly to the pan from frozen without thawing first, and expect the cooking time to be 3 to 5 minutes longer. Frozen rhubarb tends to release more water than fresh, so you can skip the 3 tablespoons of water in the recipe and let the rhubarb's own moisture do the work.

How much sugar should I use for stewed rhubarb?

The 1/2 cup called for in this recipe gives you a sauce that is pleasantly tart with a clean sweetness. If you plan to serve it over something already sweet, like cake or ice cream, you might even go down to 6 tablespoons. If you are serving it to kids or prefer a sweeter result, increase to 2/3 cup. Always taste and adjust before removing from the heat.

How long does stewed rhubarb last in the fridge?

Stored in a clean, sealed glass jar, stewed rhubarb keeps well in the refrigerator for up to 10 days. The flavor actually deepens after the first 24 hours as everything settles together. For longer storage, freeze in small portions for up to 3 months and defrost overnight in the refrigerator when needed.

Stewed Rhubarb Recipe: Simple, Sweet & Delicious

Name: Stewed Rhubarb: The Simple Compote That Makes Everything Better
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lbs fresh rhubarb stalks (trimmed, leaves discarded, cut into 1-inch pieces, about 5 cups); 1/2 cup granulated white sugar (adjust to taste); 3 tablespoons water; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract (optional)

Description

Stewed rhubarb is a simple stovetop compote made from fresh rhubarb stalks, sugar, and lemon juice. It cooks down into a thick, spoonable sauce with soft rhubarb pieces that keep their shape. Use it over yogurt, ice cream, pancakes, or as a filling in baked goods.

Ingredients

Scale

For the stewed rhubarb:

1.5 lbs fresh rhubarb stalks (trimmed, leaves discarded, cut into 1-inch pieces, about 5 cups)

1/2 cup granulated white sugar (adjust to taste)

3 tablespoons water

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract (optional)

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Instructions

1. Prep the rhubarb: Wash the rhubarb stalks under cold water and pat dry. Trim off any leaf remnants and the base of each stalk. Cut into uniform 1-inch pieces. If any stalks are very thick, halve them lengthwise before cutting across.

2. Combine ingredients: Add the chopped rhubarb, sugar, water, and lemon juice to a medium saucepan. Stir well so the sugar begins to coat the rhubarb pieces.

3. Start cooking: Place the saucepan over medium heat. After 3 to 4 minutes you will see the rhubarb begin to release its rosy liquid and the sugar will start to dissolve. Give everything a gentle stir.

4. Reduce and simmer: Lower the heat to medium-low so the mixture maintains a gentle simmer with small lazy bubbles at the surface. Do not let it reach a rolling boil.

5. Cook to texture: Simmer for 12 to 15 minutes, stirring gently every 3 minutes. At 12 minutes, check the texture. The pieces should be soft at the edges and sitting in a thick pink sauce but still recognizable as distinct chunks.

6. Finish and cool: Remove the pan from the heat and stir in the vanilla extract if using. Let the compote rest in the pan for 10 minutes. It will thicken further as it cools.

7. Store: Transfer to a clean glass jar or airtight container. Refrigerate for up to 10 days or freeze in portioned containers for up to 3 months.

Notes

Store in the refrigerator for up to 10 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.

To use frozen rhubarb: add it directly to the pan without thawing and skip the 3 tablespoons of water, as frozen rhubarb releases more liquid.

Adjust sweetness to taste: start with 1/2 cup sugar and add more 1 tablespoon at a time if you prefer a sweeter result.

For a savory version to serve with pork or salmon, reduce the sugar to 3 tablespoons and add a pinch of black pepper.

Prep Time: 10 min
Cook Time: 20 min
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 72 kcal
Sugar: 16 g
Sodium: 4 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg