Description
Master this delightful, easy 3-ingredient stewed rhubarb! Tangy fruit gently cooked with sugar and vanilla creates a sweet, tender dessert. Full instructions & nutrition details included.
Ingredients
Scale
- 1 pound (about 450g) fresh rhubarb, trimmed and chopped into 1-inch pieces
- 1/2 cup (100g) granulated sugar, or to taste
- 1/4 cup (60ml) water
- 1/2 teaspoon pure vanilla powder
- 1/8 teaspoon salt (a pinch)
- 1/2 teaspoon lemon zest (optional)
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Step 1: Thoroughly wash the rhubarb stalks, trim off any tough ends and leaves (which are poisonous), then chop the clean stalks into approximately 1-inch (2.5 cm) pieces.
- Step 2: In a medium-sized saucepan, combine the chopped rhubarb, granulated sugar, water, and the pinch of salt. If using, add the lemon zest at this stage as well.
- Step 3: Place the saucepan over medium heat, bringing the mixture to a gentle simmer. Stir occasionally to help dissolve the sugar and prevent sticking.
- Step 4: Continue to cook for 8-12 minutes, or until the rhubarb has softened and broken down to your desired consistency. Some prefer it chunky, while others prefer a smoother, jam-like texture.
- Step 5: Remove the saucepan from the heat. Stir in the alcohol-free vanilla extract and ground cinnamon (if using). Taste and adjust sweetness if desired by adding a little more sugar and stirring until dissolved by the residual heat.
- Step 6: Serve the stewed rhubarb warm as is, or chill it completely before serving. It's delicious on its own, with yogurt, ice cream, or as a topping for pancakes or oatmeal.
Notes
- Store your homemade stewed rhubarb in an airtight container in the refrigerator for up to 5-7 days, making it a convenient sweet treat or breakfast addition throughout the week.
- To warm chilled stewed rhubarb, gently reheat it on the stovetop over low heat, stirring occasionally, or microwave in short 30-second bursts until it's just warmed through.
- Elevate your breakfast or dessert by spooning this vibrant stewed rhubarb over a generous scoop of vanilla ice cream, or mix it into a bowl of creamy Greek yogurt for a refreshing and balanced snack.
- For your "chef's tip," experiment with the cooking time to achieve your perfect texture: simmer longer for a smoother, jam-like consistency ideal for spreading, or shorter for more distinct, tender rhubarb pieces.
Nutrition
- Serving Size: 1/2 cup (approx. 125g)
- Calories: 121
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0.0g
- Trans Fat: 0g
- Protein: 26g