Stewed Rhubarb

Breakfast! After dinner…I ponder brekkie – timesaver during the morning RUSH. Stewed Rhubarb & I go WAY back. Not only can it be whipped up in minutes, but is has this slightly sweet tartness that leaves me craving more. I can just feel my cheeks puckering now. It’s been a favourite on cereal since I was a kid. I mentioned this last week – my love for rhubarb comes from its resilience. It grows very well with little to no attention required. Low maintenance, woot! This is exciting for someone whose house plants include succulents (only). I leave the rest to Mother Nature. More reasons to love Rhubarb…it’s full of fibre, vitamin K & C, iron, and magnesium.

Stewed Rhubarb
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Perfect for toast, cereal, oats, and nice-cream. An easy semi-sweet, deliciously tart stewed fruit topper or spread. Make lots and jar, or make little and keep in an air-tight container in the fridge.

Course: breakfast, dessert
Cuisine: *plant based + gluten free
Keyword: rhubarb, sauce, spread
Servings: 8
Author: thecrimsonsink
Stewed Rhubarb
  • 5 cups fresh rhubarb - washed & chopped
  • 1/4 cup fresh lemon juice
  • 1/3-1/2 cup pure maple syrup or raw honey
Stewed Rhubarb
  1. Combine all ingredients into pot and place over med./low heat. Put the lid on and bring to a boil. Turn to low. Simmer for about 10mins with the lid still on - stirring once or twice during. Remove the lid, and turn off the heat.

  2. Allow to cool. Place in an airtight container and in the fridge. Good for 7-10days.

Recipe Notes

~ If you'd like it 'thicker', continue simmering without the lid on until desired consistency. ~ Use a handheld blender (blend in pot) if you would like a smooth consistency.

One Comment Add yours

  1. Daron Schlup says:

    Hello, just wanted to tell you, I enjoyed this blog post. It was funny. Keep on posting!

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