Simple Vanilla Cardamom Stewed Rhubarb

This simple stewed preparation is quick and easy and is oh so good over top of yogurt or labneh, as shown here, or over your morning oats and evening ice cream. Such a versatile dish and vegetable. I have some more stalks in the fridge and think I will make a strawberry rhubarb crisp up next.



  1. Chop rhubarb into 3" logs, if very fat cut in half lengthwise, and add to a skillet. Zest lemon. Scrape seeds from vanilla bean. Crack open cardamom pods in a mortar and pestle. Add everything to skillet. Add juice from 1/2 of lemon. Add maple syrup.
  2. Cook on medium heat until sauce starts to bubble then reduce to a simmer until rhubarb is fork tender. Do not let it overcook or it will fall apart and become jam. Cover with lid if sauce evaporates too quickly. Enjoy!!!


Serving suggestions: toast chopped almonds for 5 minutes at 350˚F. chop fresh strawberries. Serve rhubarb over plain non-dairy yogurt or labneh (homemade method in archives), and top with berries and almonds.


Recipe by Fare Isle at