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Stewed rhubarb in an orange bowl.
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5 from 5 votes

Stewed Rhubarb

A quick and easy stewed rhubarb recipe flavoured with warming ginger and zesty lime juice.
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 111kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

Variations:
  • 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.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 111kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 383mg | Fiber: 3g | Sugar: 22g | Vitamin A: 136IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 1mg
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