Martha Stewart Living, May 2001


Recipe Summary

Makes 1 cup


Ingredient Checklist


Instructions Checklist
  • 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.

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.


Reviews (3)

81 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 29
  • 2 star values: 24
  • 1 star values: 6
Rating: Unrated
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:
Rating: Unrated
Same with me, pure rhubarb and simple!!!
Rating: Unrated
This recipe reminds me of the rhubarb I first had as a child when I learned to love it. Pure and simple. Yummy!!