A quick and easy stewed rhubarb recipe flavoured with warming ground ginger and zesty lime juice. A classic British dessert that has been enjoyed for generations.
Delicious as a crumble or pie filling, served with ice cream or yogurt for a simple dessert, or spooned on porridge or granola for breakfast!
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I love stewed fruit; there's something so comforting and nostalgic about it. Not to mention how simple it is to make!
I like to make big batches of this simple stewed rhubarb when it's in season (between April and June) and store it in the freezer to enjoy all year round.
Love stewed fruit? You might also like my cinnamon spiced stewed apples.
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✔️ Why should you try it?
- Quick and easy to make.
- Can be frozen in batches.
- Delicious as a dessert or for breakfast.
- Great for using up a glut of rhubarb.
🥘 Ingredients
Rhubarb - use forced rhubarb available in early spring, or field-grown rhubarb from April to the end of the summer. The rhubarb should be washed and chopped into 3cm chunks.
Sugar - I use a combination of demerara sugar (which gives a lovely caramel flavour to the rhubarb) and caster sugar. Use only one type of sugar if you prefer though.
Lime - the juice of 1 lime is used in the recipe, but you can substitute it with the juice of an orange instead. If you use an orange you won't need to add any additional water.
Ground Ginger - the ginger provides gentle spicy warmth and pairs so well with rhubarb
Water - 1 tablespoon ensures a glossy syrupy texture to the stewed rhubarb.
🔪 How to stew rhubarb
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Chop the rhubarb into 3cm chunks.
Two: Place the rhubarb, sugars, lime juice, ginger, and water in a large pan and bring to a boil.
Three: Turn down the heat to low and simmer for 8-10 minutes until the rhubarb is tender but has not lost its shape.
Four: Cool the stewed rhubarb before storing it in the fridge or freeze for use at a later date.
🍴 Serving suggestions
Stewed rhubarb is so versatile. Here are some ways we enjoy it!
- In rhubarb and ginger crumble and rhubarb pie.
- Spooned over no-churn honeycomb ice cream or creamy custard for a quick dessert.
- Swirled through natural yogurt or peanut butter porridge for a healthy breakfast.
- Serve with scotch pancakes or on freshly baked scones with clotted cream.
📖 Variations
- Vary the flavours by using orange juice in place of lime juice and use a vanilla pod or cinnamon stick instead of ginger.
- Add 2 peeled and chopped Bramley apples and make an apple and rhubarb compote.
- If you like your stewed fruit on the tart side half the amount of sugar used.
🥡 Storage
The stewed rhubarb can be kept in the fridge for up to a week. It can also be frozen in a freezer-safe container for up to 3 months.
❓ FAQS
Rhubarb does not need to be peeled before stewing or cooking it. Ensure you use a sharp knife to cut off both ends and discard these parts.
Stewed rhubarb will last for 1 week in the fridge. It can also be frozen in a freezer-safe container.
Rhubarb is rich in antioxidants and is a good source of vitamin K1, which is important for blood clotting and bone health. It also contains vitamin C and calcium.
Rhubarb can be eaten raw but has quite a tart sour taste. It is best when stewed or roasted with a little sugar or honey.
Pulling is the preferred method of harvesting because it allows the plant to recover a little more quickly, but cutting won't kill the plant, it'll just take longer to grow back.
😋Related recipes
More fruity recipes to enjoy!
- Rhubarb Muffins
- Stewed Plums
- Strawberry Coulis
- Blueberry Compote
- Blackcurrant Coulis
- Strawberry Cobbler
- Strawberry Muffins
- Apple & Blackberry Turnovers
- Baked Raspberry Cheesecake
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Recipe
Stewed Rhubarb
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Equipment
- Chopping Board
- Knife
- Saucepan
- Wooden Spoon
- Citrus Juicer
Ingredients
- 500 g Rhubarb trimmed and cut into 3cm chunks
- 60 g Demerara Sugar
- 20 g Caster Sugar
- 1 Lime juice only
- ¼ teaspoon Ground Ginger
- 1 tablespoon Water
Instructions
- Place the chopped rhubarb, sugars, lime juice, ginger, and water in a large pan and bring it to a boil.
- Turn down the heat to low and simmer for 8-10 minutes until the rhubarb is tender but has not lost its shape.
- Cool the stewed rhubarb before storing it in the fridge, or freezing for use at a later date.
Notes
- Vary the flavours by using orange juice in place of lime juice. Or, why not try a vanilla pod or cinnamon stick instead?
- Add 2 peeled and chopped Bramley apples and make an apple and rhubarb compote.
- If you like your stewed fruit on the tart side, half the amount of sugar used.
Dannii says
I ate so much rhubarb growing up, as my grandparents grew it. So this is bringing back some happy memories.
veenaazmanov says
Have never ever tasted Rhubarb ever. Love the Lime and Ginger flavor you have given to this delicious recipe. Sounds so interesting and yum too.
Kate says
Oh wow, rhubarb and ginger is one of my favourite flavour combinations - just yum! I'm going to use this on my morning porridge and probably dessert with ice cream too!
Claudia Lamascolo says
perfect recipe and its super easy instructions thanks!
Shinta Simon says
I know what to make with the large batch of rhubarb I have lying around! Such a good recipe. Planning to serve it over ice cream this weekend!