Stewed Rhubarb: The Perfect Way To Use Up Your Harvest

Looking for a delicious way to use up all that rhubarb in your garden? This simple recipe for stewed rhubarb uses just a few ingredients to create a sweet and tangy dessert that is perfect for any occasion.

Old Fashioned Stewed Rhubarb

It’s the season…rhubarb season that is.

That means spring has sprung, and my beautiful rhubarb plant is producing. My Dad will be expecting a rhubarb pie pronto, and I always start with Grandma’s Old Fashioned Rhubarb Pie with no strawberry. Dad is a purist when it comes to rhubarb pie.

This also means that it’s time to use up all those bags of frozen rhubarb in the freezer from last year. This stewed rhubarb recipe is the perfect solution to using up that frozen rhubarb because the texture of stewed rhubarb is soft anyways, so texture doesn’t really matter in this case.

Stewed Rhubarb with Lemon Ingredients

• Fresh Rhubarb or Frozen Rhubarb stalk, cut into 1-inch pieces
• Granulated Sugar
• Water
• Lemon Zest (optional)

This recipe is about as simple as they come. All you need is rhubarb, water, sugar and as an optional ingredient, lemon zest. The lemon zest will brighten up the flavor and balance out the sugar needed for any rhubarb recipe. Rhubarb is naturally bitter which is why it’s most often used in dessert recipes.

This stovetop stewed rhubarb is served as a sauce over pretty much anything including vanilla ice cream, oatmeal, yogurt, pound cake, etc. My Dad says that my grandparents ate it by itself just as it is. But I can also see my Grandpa eating it over buttered bread, something he ate with every single meal.

Can stewed rhubarb be frozen?

Yes, stewed rhubarb can be frozen. Once it has cooled down, you can transfer it to a freezer-safe container and freeze it for later use. Just make sure to leave some space at the top of the container to account for expansion. When you’re ready to use it, simply thaw it in the refrigerator or at room temperature.

Can you stew rhubarb from frozen?

Yes, stewed rhubarb is the perfect recipe to use up frozen rhubarb from your freezer since the rhubarb softens and cooks down during the stewing process. Simply place the frozen rhubarb in a saucepan with a bit of water and sugar, and cook it over low heat until it’s tender. You may need to adjust the cooking time slightly to account for the fact that it’s starting from a frozen state.

How to stew rhubarb on the stove?

Step by Step Instructions

1. In a medium saucepan, add sugar with water over medium heat.
2. Stir until sugar is dissolved and the sugar syrup begins to boil.
3. Reduce heat. Add rhubarb chunks and lemon zest
4. Simmer, covered, until tender but not totally mushy, approximately 10 minutes for fresh rhubarb. Cook time will vary for frozen rhubarb.
5. Remove from heat. Let stand on a wire rack, covered, until cool.
6. Serve rhubarb sauce over pound cake, toast, ice cream, etc.

Storage Instructions

Let leftovers cool completely. Store in an airtight container or jar in the fridge for up to 2 weeks.

For the full ingredient amounts and recipe steps for easy stewed rhubarb recipe, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• Use brown sugar instead of granulated sugar, if needed. It will change the flavor, but will still be tasty.
• Fresh or frozen rhubarb works.
• If starting from completely frozen rhubarb, you may need to add cook time on the stove top. If your rhubarb is frozen but you’re starting with it thawed, the cook time might be less than 10 minutes.
• Lemon zest is optional but highly recommended. It cuts the sweetness of the sugar.
• I love to store the leftovers in a mason jar in the fridge.

Recipe Variations

• Substitute orange zest for lemon zest.
• Add a teaspoon of lemon extract, orange extract or vanilla extract instead of fresh lemon zest.
• If you don’t have a zester, use a sharp knife and shave off a piece of lemon peel instead.
• Add a cinnamon stick during the simmering stage.

What to do with leftover stewed rhubarb?

If you have an excess of stewed rhubarb, transfer to a freezer-safe container, and store it in the freezer for later. If you want to use it up in one swoop, stir the leftover stewed rhubarb into a jar of unsweetened applesauce for an entirely new side dish or treat.

What to do with stewed rhubarb dessert?

• Ice Cream Topping
• Pound Cake Topping (It’s great over this Walnut Pound Cake.)
• Bread Pudding Sauce
• Serve over toast with butter.
• Use as a layer in a trifle.
• Spread over homemade muffins.
• Oatmeal topping for regular cooked oats or overnight oats
• Serve over yogurt.
• Pancakes or waffles topping
• Cheesecake
• Stir it into unsweetened applesauce.
• Top muesli.

How long will stewed rhubarb keep in the fridge?

Stewed rhubarb can typically keep in the fridge for about 1-2 weeks when stored in an airtight container. It’s always best to use your judgment and check for any signs of spoilage before consuming.

Rhubarb Recipes

Rhubarb Muffins

Crustless Rhubarb Pie

Rhubarb Crunch

Rhubarb Coffee Cake

Classic Rhubarb Pie

Kitchen Utensils

• Cutting Board
• Sharp Knife
• Medium Saucepan with Lid
• Whisk
• Lemon Zester