This tasty stewed rhubarb makes the perfect pie filling. It's also great in a sponge pudding or crumble as well as just by itself for breakfast!
I hadn't eaten rhubarb for ages until a weekend away when it was on the buffet table at breakfast. I helped myself to almost the whole dish of stewed fruit topped with natural yogurt. Delicious. I think it was the first time I'd had rhubarb for breakfast too!
So, when I was visiting my parents and I discovered the overgrown rhubarb patch I was delighted to take some home with me. As a child I took it for granted and ate rhubarb all the time in homemade pies and jellies but now it seems more of a special treat.
What Ingredients are in Stewed Rhubarb?
Stewed fruit is so easy to make and rhubarb is just as simple. At it's simplest you just need rhubarb and sugar plus a tiny amount of water. I just use a tablespoonful.
To give this rhubarb it's delicious cinnamon flavour I also add a cinnamon stick to the fruit as it is stewing.
What can you make with Stewed Rhubarb?
Rhubarb really is a versatile ingredient. You can eat it with savoury foods but personally I love traditional rhubarb recipes. This spiced rhubarb is delicious topped with crumbly shortcrust pastry in a homemade pie. It's also delicious in crumbles or sponge puddings. These recipes don't include rhubarb but you can easily substitute it.
If you want to me more adventurous then why not try these fromage frais and frozen yogurt hearts. They really are tasty and a different way to enjoy stewed rhubarb.
Being able to make my own stewed rhubarb is something I can get excited about.
How sweet is this stewed rhubarb?
The quantities in this recipe are approximate. Stewed fruit can vary such a lot in sweetness so it really is something you have to taste and then sweeten. I would always err on the side of caution and just add a couple of tablespoons of sugar to begin with and then add extra when the rhubarb is nearly ready to be sure that it's the right sweetness.
Can you Adapt this Stewed Rhubarb Recipe?
As I said, the amount of sugar that different people like in their stewed rhubarb can vary a lot. I still like to be able to taste some of the sharpness so I don't use too much. However, feel free to adapt the recipe to suit your tastes.
You can also use different spices instead of cinnamon. A little grated fresh ginger gives a lovely ginger taste or you can add a couple of star anise for a more liquorice flavour.
If you don't have the whole spices then just use a teaspoon of whatever ground ground spices you want. However you make it, it's delicious in whole host of sweet dessert recipes and especially so in this rhubarb crumble with a nutty pecan topping!
How long does this Cinnamon Stewed Rhubarb last?
If you store this stewed rhubarb in the fridge it will last for at least 4 days. If you want it to last longer then freeze it in an airtight container or freezer bag. You can store it for three months in the freezer. Defrost and then use it within 24 hours.
Stewed Rhubarb Recipe
- 1 kg rhubarb
- 6 tbsp sugar
- 1 cinnamon stick
- Put all the ingredients in a saucepan with a dash of water. Cook over a low heat for about 15 minutes.
- Serve by itself, with natural yoghurt or any other way you enjoy eating rhubarb.
More Fruity Recipes!
Pin for later
KEEP IN TOUCH
Do let me know if you make this cinnamon stewed rhubarb. I love to get feedback from readers.
Why not sign up to my weekly newsletter too? I’ll even send you a FREE printable!
Places I'm sharing this cinnamon stewed rhubarb recipe
Cook Blog Share hosted by Lost in Food