This easy 3 ingredient Stewed Rhubarb recipe is a perfect way to use up seasonal rhubarb. Simply cook in minutes and enjoy on custard, yogurt, oatmeal, ice cream etc...
Put it into a small pot with the sugar, water, and vanilla and stir it together.
Bring to the boil then reduce the heat, cover and simmer for 5-7 mins, gently stirring occasionally, until the rhubarb is soft but still holds its shape.
Notes
Rhubarb tends to still have dirt on it when it’s in the grocery store, so make sure you thoroughly wash it.
Do not eat any leaves of the rhubarb plant as they are toxic and can cause stomach discomfort.
Depending on how you’re using the rhubarb, you can cut the the rhubarb into smaller or longer shapes.
Do not overcook the rhubarb or it will become mushy. You want to cook it until it holds its shape but is also fork tender.
If you find that your rhubarb isn’t sweet enough, feel free to add as much caster sugar as you need to create the taste you enjoy.
Instead of vanilla extract, try using lemon, orange, or lime zest to add a bright citrus flavor to the rhubarb.
Add a touch of cinnamon or ground ginger to the pot for a warming flavor.
Feel free to add your favorite berries to the mix for a fruity stewed rhubarb.
You can use green or red rhubarb to make this recipe.