Stewed Rhubarb

I think it has already been established that I was a weird kid. My grandmother was an excellent baker, and I preferred her tea biscuits over anything else that was sweet (well, maybe minus the peanut butter balls, can’t blame me there). So I was also that kid that got excited when her mom told her to go cut some rhubarb from the garden because it was out of control. I love rhubarb! As a kid I would nibble on it raw (point number 438 on being a weird kid) but my favourite way was stewed since I’m not a huge pie fan.

So my mom and grandmother would make big batches of stewed rhubarb. And I would eat it all. I’m a junkie. It is a comfort food to me, and it really pisses me off that I have zero ability to grow my own damn rhubarb. Do you know how hard it is to pay for a weed that almost anyone can grow? Ugh. So if anyone in the bay area can grow this for me and drop it off on my doorstep, I’ll make you wonderful baked treats! I promise!

My family eats this warm over ice cream, or cold with cream poured over top. I eat it by shoving it in my maw plain (and generally cold).

Stewed Rhubarb

5 from 1 vote


  • 1 lb rhubarb cut into chunks (leaves are poisionous)
  • 1/2 cup of sugar
  • 1 Tablespoon of water
  • 1 teaspoon of lemon juice


  • Combine all in a pot (you can double/triple whatever the recipe) and bring to a boil. Simmer for 10-15 minutes. It should break down the fibers and be tart and sweet. Serve warm or cold. Of course adjust the sugar to your own taste.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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