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My review
Sweetly Stewed Rhubarb
MissBethany
"Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream. "
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Ingredients
30 m servings 108 calsOriginal recipe yields 24 servings
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Directions
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Prep
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Ready In
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts
Per Serving: 108 calories; 0.1 g fat; 27.4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 2729 Ratings
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Most helpful positive review
6/27/2008
Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to w...
Most helpful critical review
3/10/2012
One quarter to one half cup of water, cover and simmer, suffices to draw all the water from the fruit into the pan that you need. Otherwise, you end up with a nice rhubarb BEVERAGE.
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6/27/2008
Thanks for the recipe technique - I added my own stuff which made it a 5 star in my humble opinion :) If anyone's interested, I boiled about 10 very large stalks of rhubarb in enough water to w...
6/11/2009
I always start with less sugar and then add if necessary, as it always seems to vary depending on the tartness of the rhubarb (or on my sweet tooth that particular day). This is something that w...
3/10/2012
One quarter to one half cup of water, cover and simmer, suffices to draw all the water from the fruit into the pan that you need. Otherwise, you end up with a nice rhubarb BEVERAGE.
7/4/2009
One of the wonderful things about spring is fresh rhubarb, and I have been stewing it for a long time. I have never added cinnamon or fresh cut-up strawberries (as one of the other reviewers sug...
5/31/2008
Very good taste to this recipe. I only used 2 cups of sugar and it was sweetened perfectly.
5/4/2008
Excellent, just like my father used to make for me 40 years ago. Delicious over a good quality vanilla ice cream. Thanks for sharing!
6/11/2009
HA! So interesting that last reviewer suggested using kitchen shears/scissors for cutting the rhubarb - I just discovered this trick tonight and it worked GREAT (and quick!). My rhubarb is stew...