Simple Stewed Rhubarb

by byn on June 20, 2016

in Sauces, Dressings, Dips & Salsas

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Simple Stewed Rhubarb

Last week I got a text from my friend Nicole wishing me “Happy Rhubarb Season!”. She knows me so well! It is truly the most wonderful time of the year. I was in a momentary panic a few weeks ago looking through a Buzzfeed gallery on rhubarb recipes, thinking that I had reached the end of the rhubarb road, having made a variation on almost every recipe they posted: cocktails, squares, cake, pie, popsicles, ice cream. I’ve really been through it all in the past seven summers since this obsession began!

So imagine my surprise when I tried to find a recipe on Planet Byn for simple, stewed rhubarb, after being #blessed with a gigantic bundle of rhubarb a couple weeks ago from my Mom’s dental hygienist (random, I know, but I love it). I suppose you don’t really need a recipe for this, but I wanted to get the proportions right. I don’t like rhubarb recipes where so much sugar is added that you don’t make that pucker with your mouth. The pucker is the best part!

Classic Stewed Rhubarb

So here’s the recipe I used, and it’s perfect. Use this on toast, stir it in yogurt, add it to a cocktail (coming up next post!) layer it up with overnight oats. Happy Rhubarb Season!

Simple Stewed Rhubarb

Source: Canadian Living


3 cups chopped rhubarb

1/2 cup sugar

1 tbsp water


  1. Add rhubarb, sugar and water to a medium saucepan over medium heat. When it starts to bubble, turn the heat down to medium-low, and let simmer for 10-15 minutes, stirring occasionally. The rhubarb will break down into strands. Store in a glass jar or tupperware in the fridge.

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