• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Stewed Rhubarb

Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal. Serving stewed rhubarb with ice cream and a little granola has all the yummy flavours of a crisp without the work ֠it has to be one of the simplest desserts to make (and kid-friendly!)


Make a batch and store it in your refrigerator for five days or freeze it to have on hand at any time!


Stewed Rhubarb with Ice Cream and Granola
Save RecipeSave Recipe
Recipe Image


  • 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
  • 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
  • 2 tablespoons water
  • touch of vanilla extract (optional)
  • Ice cream
  • Granola


  1. Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
  2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
  3. Serve over ice cream and top with a little sprinkle of granola.

Helpful Hints:

  • Vanilla goes well with rhubarb, you can add a drop of vanilla extract or stew the rhubarb with a split vanilla pod in it.


  • The longer you cook this sauce the smoother it becomes. If you’ve looking for a chunkier sauce, cook it for less time.


  • Water in this recipe helps to get the sauce started. You could also use orange juice for added flavour.


  • Stewed rhubarb is also good on: breakfast cereal, oatmeal, yogurt, pork tenderloin, pound cake, and angel food cake.


  • Tasty additions: raisins, orange peel, strawberries (to enhance colour), ginger, honey.



Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology