Stewed Rhubarb

stewed rhubarb

Stewed Rhubarb

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Stewing rhubarb is easy, and the resulting syrup can be used in a variety of ways. Learn how to stew rhubarb to create a simple, foolproof recipe for this versatile fruit.
Servings: 4
Calories: 317


  • 2 lb rhubarb
  • 3/4 pint white wine
  • 5 oz sugar
  • juice and rind of 1 lemon
  • 1 in piece cinnamon stick
  • 2 tablespoons cornflour
  • 3 tablespoons bottled raspberry syrup


  • Cut the ends off the rhubarb stalks and peel off the thin outer skin. Wash and dry the rhubarb and cut the sticks into 1 in lengths.
  • Bring the white wine to the boil with the sugar, lemon juice, the lemon rind cut in a thin spiral, and the cinnamon. Add the rhubarb and poach over a very low heat for 10 minutes.
  • Remove the rhubarb from the saucepan with a skimmer, then remove the cinnamon and lemon rind.
  • Dissolve the cornflour in the raspberry syrup, stir into the juice and bring to the boil. Return the rhubarb to the pan.
  • Transfer the stewed rhubarb to individual dishes and chill in the refrigerator.


Serve with: lightly sweetened whipped cream.
Calories: 317 kcal
Carbohydrates: 63 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 16 mg
Potassium: 762 mg
Fiber: 5 g
Sugar: 48 g
Vitamin A: 234 IU
Vitamin C: 21 mg
Calcium: 229 mg
Iron: 1 mg
Dishes Stews
Ingredients Fruits, Rhubarb
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