Printable Recipe Stewed Rhubarb

Printable Recipe Stewed Rhubarb

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Stewed rhubarb or rhubarb compote


  • 6 cups of cut up rhubarb
  • 1 cup of sugar (white or brown)
  • 2 tablespoons of water, for a slightly different flavour use orange juice


  • Cook over medium heat till sugar dissolves in liquid
  • turn to low heat and simmer for about 15 minutes until rhubarb softens
  • If it is a bit too watery you can thicken with some cornstarch before you remove it from the heat.
  • Cool, divided into portions and freeze
  • Will keep in fridge for 4 or 5 days

This is delicious on toast as it is almost like jam, spooned over ice cream, add a spoonful as a topping for plain cake, make into turnovers, or have it in a dish with some whipped cream on the top.