Sweet and Tangy Stewed Rhubarb
Creamy, juicy, and delightfully tangy, this Sweet and Tangy Stewed Rhubarb is an easy springtime classic that brightens breakfasts and desserts alike.
Servings: 4 servings
Calories: 150kcal
Equipment
- Large saucepan
Ingredients
Ingredients
- 4 cups Rhubarb, cut into 1-inch pieces Trimmed and rinsed
- 1 cup Granulated sugar Adjust to taste
- 1/2 cup Water Room temperature
- 1 each Lemon Juice and zest of one lemon (zest divided; zest finely grated)
Instructions
- Prepare the rhubarb: Wash the stalks, trim the ends, and cut into 1-inch pieces so they cook evenly. Measure 4 cups after cutting.
- Combine ingredients: In a large saucepan, add the 4 cups rhubarb, 1 cup granulated sugar, 1/2 cup water, the juice of one lemon, and half of the lemon zest. Stir gently to combine.
- Heat to simmer: Place the pan over medium heat and bring the mixture to a simmer. Stir occasionally so sugar dissolves and the rhubarb begins to release juices.
- Reduce and cook: Lower the heat to low and let the rhubarb cook, stirring occasionally so it doesn’t stick. Simmer until the rhubarb pieces are tender and the mixture thickens slightly, about 10 to 15 minutes depending on how soft you like it.
- Finish with zest: Remove the pan from the heat and stir in the remaining lemon zest to wake up the flavor. Taste and adjust sugar if you like it sweeter.
- Serve or chill: Serve warm spooned over yogurt, pancakes, or ice cream, or let cool and refrigerate for a chilled topping. The sauce will thicken as it cools.
Notes
Store in an airtight container in the refrigerator for up to 1 week. The flavor deepens after a day or two.
Nutrition
Calories: 150kcal | Carbohydrates: 38g | Sugar: 30g