This stewed rhubarb is a beautiful, bright and easy recipe that adds a sweet, tangy touch to your breakfast or dessert. The perfect way to use up your rhubarb harvest!
With just three ingredients—fresh rhubarb, white sugar, and a hint of cinnamon—this recipe comes together effortlessly in about 15 minutes.
As the rhubarb simmers, it softens and blends with the sugar and spice, creating a beautifully fragrant, vibrant topping.
Enjoy it warm or chilled, spooned over yogurt, pancakes, or even a scoop of vanilla ice cream. It also pairs well with this maple pecan granola.
Looking for more rhubarb recipes? Try these Easy Rhubarb Scones and our favourite Rhubarb Apple Crumble!
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Ingredients & Substitutions
- Rhubarb – try adding strawberries or apples!
- White Sugar – sweetens the rhubarb, but you can also use light brown sugar for a richer, caramel-like sweetness. If you prefer natural sweeteners, honey or maple syrup could work but I haven’t tested these.
- Cinnamon – adds warmth to the rhubarb, but you can swap it for a pinch of ground ginger or a dash of nutmeg for a different spice note.
- Water – this is used to help soften the rhubarb, but if you’d like extra flavour, replace it with a splash of apple or orange juice. This adds a light fruitiness and sweetness, enhancing the rhubarb without additional sugar.
How to Make Stewed Rhubarb
Step 1: Add the rhubarb, sugar, water and cinnamon into a large saucepan.
Step 2: Simmer on low-medium heat for 15 minutes or until the rhubarb is soft and broken down.
Step 3: Let it cool before storing it in a glass jar or airtight container.
How to Store
At Room Temperature – It can be kept at room temperature for up to two hours after cooking to cool down.
Refrigerate – For short-term storage, transfer the stewed rhubarb to an airtight container and refrigerate it for up to one week. This keeps it fresh and ready to add to yogurt, toast, or desserts.
Freeze – For longer storage, stewed rhubarb can be frozen. Allow it to cool completely, then place it in a freezer-safe container or bag. Store in the freezer for up to three months. Thaw in the refrigerator overnight before using, and give it a quick stir to bring back its smooth texture.
More Breakfast Recipes
Stewed Rhubarb
Equipment
Ingredients
- 600 g rhubarb fresh, chopped into large pieces
- ¾ cup white granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup water
Instructions
- Add the rhubarb, sugar, water and cinnamon into a large saucepan.
- Simmer on low-medium heat for 15 minutes or until the rhubarb is soft and broken down.
- Let it cool before storing in a glass jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.