Best Stewed Rhubarb Recipes

STEWED RHUBARB

Steps:

• In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.

STEWED RHUBARB

Steps:

• 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.

STEWED STRAWBERRY AND RHUBARB

Steps:

• Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
• Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
• Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

STEWED RHUBARB

Steps:

• Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

EASY STEWED RHUBARB

Steps:

• In large saucepan, combine all ingredients.
• Cook over medium heat, stirring, until sugar is dissolved.
• Reduce heat to medium low.
• Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
• Let cool.
• Can be refrigerated up to 5 days.

STEWED RHUBARB & RED BERRIES

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
• Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
• Remove from the heat and set aside in a medium bowl, covered.
• Great with"Baked mascarpone cheesecake".
• See recipe listed here at Recipezaar.

SWEETLY STEWED RHUBARB

Steps:

• Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM

Steps:

• Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
• Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

STEWED ORANGE-CINNAMON RHUBARB PARFAIT

Steps:

• Cook rhubarb, sugar and water in large saucepan on medium heat 5 min., stirring frequently. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender; stir in orange extract.
• Refrigerate 1 hour or until cooled.
• Drain rhubarb mixture; discard liquid. Break each graham cracker into 8 pieces. Place 4 cracker pieces in each of 3 parfait glasses; top each with 1/4 cup rhubarb and 1 Tbsp. COOL WHIP. Repeat layers. Sprinkle with nuts.

STEWED RHUBARB WITH GINGER AND VANILLA

Steps:

• Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
• Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
• Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

STEWED RHUBARB PARFAIT

Steps:

• Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
• Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
• Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.

STEWED RHUBARB ( RHABARBERKOMPOTT )

Steps:

• Variations; White wine can be substituted for water, in which don't use vanilla.
• Whole strawberries can be add to the hot compote.
• Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
• Place in pot and sprinkle with sugar.
• Add lemon or orange peel.
• Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
• If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
• Chill to serve.

SUGAR FREE STEWED RHUBARB

Steps:

• 1. Wash and clean the rhubarb.
• 2. Cut the rhubarb into 1" pieces.
• 3. Add the rhubarb to a medium saucespan and turn on the heat to medium high. Add the water.
• 4. Cook for about 5 minutes.
• 5. Add the sweetener and the pinch of salt.
• 6. Stir it for a few minutes. When you feel the rhubarb is soft enough for your tastes take off the heat and let it sit for a few minutes.
• 7. You can store this in a glass canning jar in the fridge. It goes good with ice cream, custard or on toast which is my favourite.
• 8. Enjoy!

MERINGUE CUPCAKES WITH STEWED RHUBARB AND RASPBERRIES

Steps:

• Preheat oven to 225 degrees. Line every other cup of two nonstick 12-cup muffin tins with cupcake liners, and set aside. Combine the egg whites, salt, vinegar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating a full 2 minutes after each addition, making sure the sugar has completely dissolved. Use a rubber spatula to scrape down sides of bowl after each addition of sugar so that undissolved sugar does not build up. Egg whites should form glossy firm peaks.
• Using a rubber spatula, spoon meringue equally into 12 paper cups so meringue is about 2 inches above rims. Clean up edges so no meringue is touching muffin tins. Do not smooth meringue or worry about peaks and odd shapes. Place in the oven, and bake until very light brown and completely dry on the outside but still soft in the middle, about 2 1/2 hours. If using one oven, rotate tins after 1 1/2 hours of baking. Remove from oven, remove cupcakes from tins, and peel off cupcake liners. Let cool.
• Combine stewed rhubarb with raspberries. Combine creme fraiche and heavy cream; whip to soft peaks. Using a serrated knife, gently slice tops off cupcakes; do not worry if they crack. Spoon whipped creme fraiche into the center of each cupcake, and cover with stewed fruit. Cover with top of cupcake.

STEWED RHUBARB AND RASPBERRIES WITH A MERINGUE LATTICE CRUST

Steps:

• Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.
• Preheat the oven to 475 degrees. Make the meringue.
• Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.

STEWED RHUBARB FRUIT COMPOTE

Steps:

• Cut rhubarb into bite-sized pieces.
• Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan.
• Cover and bring to a boil.
• Reduce heat and simmer 10 minutes or until fruit is tender.
• Stir occasionally.
• Remove from heat and add strawberries, if desired.
• Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.