How to Stew Rhubarb

  1. Trim the rhubarb and cut into 1/4 inch pieces.
  2. Put the rhubarb, 2/3 cups sugar, and 2 tablespoons of water in a medium saucepan over medium-low heat.
  3. Simmer gently, stirring occasionally, until the sugar is dissolved and the rhubarb is almost tender, about 8 minutes.
  4. Use a slotted spoon to remove the rhubarb from the liquid, and transfer it to a medium bowl.
  5. Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes.
  6. Transfer the reduced liquid to a small bowl to cool.
  7. Add the cooled and thickened liquid to the reserved cooked rhubarb, and stir to combine.

Tip from harvesttotable.com

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