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Stewed Rhubarb

It is important that the rhubarb is cooked at a gentle simmer or it will quickly turn to mush. Do not recombine the rhubarb and cooking liquid until the cooking liquid is cool, or the rhubarb will overcook.

  • Yield: Makes 1 cup
Stewed Rhubarb

Source: Martha Stewart Living, May 2001


  • 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
  • 2/3 cup sugar, plus more to taste
  • 2 tablespoons water


  1. 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.

  2. 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.

Reviews (3)

  • RhubarbRecipes 18 Mar, 2011

    Not only does Rhubarb Stew TASTE scrumptious, it is also VERY Healthy...hight in Vitamin C, Calcium, and Anti-oxidants! I like to add the sugar to stewed rhubarb AFTER it has been stewed to avoid sticking/burning. I also add flavoured gelatin (strawberry or raspberry) to make it beautifuly thick and top cheesecakes, puddings, ice cream, yogurt (parfait) or as a side to any dinner menu! Source:

  • netasaxton 7 Jun, 2008

    Same with me, pure rhubarb and simple!!!

  • Geisel 8 Mar, 2008

    This recipe reminds me of the rhubarb I first had as a child when I learned to love it. Pure and simple. Yummy!!

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