Easy Stewed Rhubarb Recipe
This quick and easy stewed rhubarb is deliciously sweet with a tart bite. Fresh crimson red rhubarb is cooked until tender and jammy with maple syrup, cardamom and vanilla bean. Serve it over yogurt with granola or spoon it over pancakes or waffles for yummy breakfasts or serve it as a compote spooned over vanilla ice cream or with pound cake for delicious dessert ideas.
Servings: 6 servings
Calories: 88kcal
Ingredients
- 3 stalks rhubarb
- 170 g maple syrup 1/2 cup
- 1 teaspoon grated lemon zest or zest from 1 lemon
- 1 tablespoon fresh lemon juice or juice from 1/2 of lemon
- 1 vanilla bean, seeds scraped from or 1/2 teaspoon vanilla paste
- 3 whole cardamom pods
Instructions
- Trim the ends of the rhubarb stalks and chop them into 3-inch long pieces. If the stalks are large, cut them in half down the center spine first.
- Add the rhubarb pieces to a medium skillet. Crack open the cardamom pods by pressing down on them with the flat edge of your knife, or with a mortar and pestle. Add them along with lemon zest, vanilla bean seeds or paste, and maple syrup to the rhubarb.
- Cook the rhubarb mixture over medium heat until the sauce starts to bubble, then lower the heat and simmer until rhubarb is fork tender, for about 5 minutes. Do not let it overcook or it will fall apart and become jam. Cover with lid if sauce evaporates too quickly.
- Enjoy the stewed rhubarb warm or let it cool and refrigerate it in a sealed container.
Video
Notes
- Store leftover stewed rhubarb in an airtight container or lidded jar and refrigerate it for up to 1 week. Enjoy it cold or reheat to serve.
Nutrition
Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 151mg | Fiber: 1g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 0.2mg