Old-fashioned stewed rhubarb is so simple to make and so tasty. During my growing up years, stewed rhubarb was a staple in the refrigerator during rhubarb season. My mother and grandmother both cooked the rhubarb slowly in a water and sugar mixture in the oven. This helped to retain the shape of the rhubarb and also its lovely rosy color. Cooking it on the stove, or in the oven at a higher temperature, would turn the rhubarb into sauce which is entirely different from this stewed rhubarb recipe.
While neither my mother or grandmother added anything to their stewed rhubarb, I add a small amount of pulp-free orange juice and a sprinkle of nutmeg which I think enhances the syrup in which the rhubarb is stewed and with which it is served.
My grandmother would often serve this stewed rhubarb with biscuits made with homemade cream and slathered with homemade butter. She lived on a farm so had fresh cream daily and it was used liberally. (You can find my tea biscuit recipe here.) Stewed rhubarb would often be dessert after supper.
I freeze a lot of rhubarb for winter usage and will often have a dish of stewed rhubarb in the fridge any time over the year because it can easily be made with frozen rhubarb.
Made with only five basic ingredients, it doesn’t get much simpler (or more tasty) than Old-fashioned Stewed Rhubarb.
[Printable recipe follows at end of post]
Stewed Rhubarb
Ingredients:
1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped)
¾ cup hot water
1 cup + 1 tbsp granulated sugar
1½ tbsp pulp-free orange juice
1/8 tsp nutmeg
Method:
Preheat oven to 235°F oven.
In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.
Place rhubarb in casserole (apx. 2-quart size). Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Do not overcook or rhubarb will lose its shape and turn into sauce.
Yield: Apx. 5-6 servings
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Stewed Rhubarb
Ruby red rhubarb stewed slowly in the oven to retain its shape and color makes a wonderful light dessert, especially when served with homemade biscuits. May be made with either fresh or frozen rhubarb.
Ingredients
- 1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped)
- ¾ cup hot water
- 1 cup + 1 tbsp granulated sugar
- 1½ tbsp pulp-free orange juice
- 1/8 tsp nutmeg
Instructions
-
Preheat oven to 235°F oven.
-
In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.
-
Place rhubarb in casserole (apx. 2-quart size). Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Do not overcook or rhubarb will lose its shape and turn into sauce.
Recipe Notes
Yield: Apx. 5-6 servings
[Copyright My Island Bistro Kitchen]
For other great rhubarb dessert recipes from My Island Bistro Kitchen, click on the links below:
Rhubarb Custard Torte
Rhubarb Pudding Cake
Strawberry Rhubarb Pie
Rhubarb Pie
Rhubarb Cobbler for Two
Strawberry Rhubarb Tart
Scrumptious Strawberry-Rhubarb Bars
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