Rhubarb with ice cream in bowls

Stewed rhubarb

By Sophie Godwin
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(4 ratings)
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Prep: 5 mins Cook: 10 mins

Easy

Serves 4

Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal119
  • fat0.1g
  • saturates0g
  • carbs27g
  • sugars27g
  • fibre2g
  • protein1g
  • salt0.1g
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Ingredients

  • 500g rhubarb, cut into inch long pieces
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1 orange, zest and juice
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g caster sugar

Method

  1. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

  • Recipe Tip

    Rhubarb syrup

    To make a syrup, remove the rhubarb from the liquid, turn the heat up and reduce until you get a syrupy consistency. This tastes great over ice cream.

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Comments, questions and tips

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LaurenceCarr
24th Apr, 2019
20% sugar seems very high
Melanie Lloyd's picture
Melanie Lloyd
8th Jun, 2018
Can I do this with rhubarb that has gone to seed?
goodfoodteam's picture
goodfoodteam
13th Jun, 2018
Thanks for your question - yes, you can still use the rhubarb stalks.
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