Rhubarb is a unique and tangy vegetable often treated like a fruit in many dessert recipes. Its sour flavor pairs beautifully with sugar, making it perfect for jams, crumbles, pies, and sauces. One of the simplest and most versatile ways to prepare rhubarb is by stewing it. Stewed rhubarb can be used as a topping for yogurt, ice cream, pancakes, or even savory meats. Making stewed rhubarb at home is easy and requires only a few ingredients and a little time. By understanding the steps and variations, you can enjoy rhubarb’s distinctive taste in many delightful ways.
Understanding Rhubarb
What Is Rhubarb?
Rhubarb is a perennial plant known for its thick, reddish stalks and tart flavor. While often grouped with fruits, it’s technically a vegetable. The stalks are the only edible part rhubarb leaves are toxic and should always be discarded. Rhubarb is most commonly available in the spring and early summer months and can be found fresh at farmers’ markets or grocery stores.
Why Stew Rhubarb?
Stewing is a method that gently softens the rhubarb while blending it with sugar and other flavors. It’s ideal for creating a sweet-tart compote that can be eaten warm or cold. Stewing also extends rhubarb’s shelf life and makes it easy to use in a wide range of dishes.
Ingredients You’ll Need
To make stewed rhubarb, you only need a few basic ingredients. The proportions can be adjusted depending on your taste preferences and the amount of rhubarb you have on hand.
- Rhubarb stalks (fresh or frozen), chopped into 1-inch pieces
- Granulated sugar (adjust to taste)
- Water or orange juice (just enough to prevent sticking)
- Optional additions: vanilla extract, cinnamon, ginger, orange zest, or a small pinch of salt
Fresh rhubarb provides the best texture and flavor, but frozen rhubarb works well too just don’t thaw it before cooking.
How to Stew Rhubarb
Step 1: Clean and Prepare the Rhubarb
Start by washing the rhubarb stalks under cold running water. Use a sharp knife to trim off any leaves and discard them. Cut the stalks into even chunks, around 1 inch in length, for even cooking. The color of rhubarb can range from green to deep red; both are fine to use.
Step 2: Add Ingredients to a Saucepan
Place the chopped rhubarb into a medium-sized saucepan. For every 3 cups of rhubarb, add about ½ cup of sugar. You can increase or reduce the sugar depending on how tart or sweet you want the end result. Add 2-4 tablespoons of water or orange juice to help the rhubarb start breaking down without burning.
Step 3: Simmer Gently
Place the saucepan over medium-low heat. Stir the mixture gently to combine the ingredients. As the rhubarb heats, it will begin to release its natural juices and soften. Allow it to simmer for about 10-15 minutes, stirring occasionally. Once the rhubarb has broken down and the mixture has thickened slightly, it’s ready.
Step 4: Add Flavor Enhancers
During the last few minutes of cooking, you can add optional flavorings like a teaspoon of vanilla extract, a pinch of cinnamon, or grated orange zest. These additions give depth and warmth to the dish, enhancing rhubarb’s natural brightness.
Step 5: Cool and Store
Once cooked, remove the rhubarb from heat and let it cool. You can serve it warm right away or store it in an airtight container in the refrigerator. Stewed rhubarb will last for up to a week when refrigerated, and it can also be frozen for later use.
Tips for Perfect Stewed Rhubarb
- Don’t overcook: Rhubarb cooks quickly and can turn mushy if left on the heat too long. Keep an eye on it and remove it from heat as soon as it softens.
- Adjust sweetness: Some rhubarb varieties are more sour than others. Taste as you go and adjust the sugar to your liking.
- Add fruit: To balance the tartness, try adding strawberries, apples, or raspberries during cooking. These fruits blend beautifully with rhubarb.
- Use citrus: A bit of lemon juice or orange zest adds brightness and enhances rhubarb’s flavor.
- Avoid aluminum pans: Use non-reactive cookware like stainless steel or enamel-coated pans to prevent metallic tastes.
Ways to Use Stewed Rhubarb
As a Dessert Topping
Stewed rhubarb makes a delicious topping for desserts such as:
- Ice cream or frozen yogurt
- Pound cake or sponge cake
- Pavlova or meringue
- Shortbread or biscuits
With Breakfast Dishes
Start your day with a tangy kick by adding stewed rhubarb to:
- Greek yogurt or cottage cheese
- Oatmeal or overnight oats
- Pancakes, waffles, or French toast
- Granola parfaits
As a Sauce or Filling
You can use stewed rhubarb as a filling for pies, tarts, turnovers, or even as a layer in trifles and parfaits. You can also drizzle it over cheesecake for an added zing.
Pairing with Savory Dishes
Though rhubarb is known for its role in sweet dishes, it pairs surprisingly well with savory items too. Try serving it alongside grilled meats like pork chops, chicken thighs, or duck breast. Its tartness helps cut through rich flavors and adds a refreshing contrast.
Preserving Stewed Rhubarb
Refrigerating
Cool the stewed rhubarb completely before transferring it to a clean, airtight container. Store it in the refrigerator for up to seven days. It can be reheated gently on the stove or enjoyed cold straight from the fridge.
Freezing
For longer storage, freeze stewed rhubarb in freezer-safe containers or silicone bags. Make sure to leave a bit of space at the top, as it will expand when frozen. Label the container with the date and use it within 3-4 months for best flavor.
Using Frozen Rhubarb
Frozen stewed rhubarb can be thawed overnight in the fridge or gently warmed in a saucepan. It retains its texture well and is perfect for baking or topping dishes at any time of year.
Learning how to stew rhubarb opens up a world of culinary possibilities. With just a few ingredients and simple steps, you can transform this tangy vegetable into a sweet and flavorful addition to countless dishes. Whether you enjoy it with breakfast, dessert, or even savory meals, stewed rhubarb is easy to make and endlessly adaptable. Keep it on hand for quick treats, elegant presentations, or everyday meals. Once you’ve mastered the technique, you’ll find yourself returning to this reliable method whenever rhubarb is in season or when you crave something bright and delicious.