Stewed Rhubarb

81 Ratings
  • 5 8
  • 4 14
  • 3 29
  • 2 24
  • 1 6

Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Martha Stewart Living, May 2001

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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.

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Reviews (3)

81 Ratings
  • 5 8
  • 4 14
  • 3 29
  • 2 24
  • 1 6
Martha Stewart Member
03/18/2011
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 red...to top cheesecakes, puddings, ice cream, yogurt (parfait) or as a side to any dinner menu! Source: http://www.rhubarb-central.com/
Martha Stewart Member
06/07/2008
Same with me, pure rhubarb and simple!!!
Martha Stewart Member
03/08/2008
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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