Stewed Rhubarb
So I had this whole thing written about how under-appreciated a fruit rhubarb is, and how lets be honest, very few of you are jumping for joy when rhubarb season rolls around. Just before publishing the post, I told a friend about this stewed rhubarb recipe. Her response, “that sounds great, rhubarb is a totally neglected veggie”….wait, a vegetable? It seems its under-appreciated to the point that no one evens knows if its a fruit or vegetable.
So being the massive nerd that I am, I turned to my trusty (although not always accurate but lets pretend that it is) friend wikipedia for a little clarification:
“Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.”
So I guess we were both right? What an unsatisfying victory. Apologies if you’ve started to doze off, I think its about time we move back to this delicious stewed rhubarb recipe.
This stewed rhubarb is incredibly versatile and can be used in a long list of ways. I love it for breakfast in the morning served with SCD yogurt and a drizzle of honey over top. You can add a few spoonfuls to a smoothie or simply eat a bowl full on its own. It can be heated and served over ice cream, or used in a crisp or pie. It also can be added to Orange and Rhubarb Muffins to make them melt in your mouth moist. This rhubarb also freezes well, so I recommend doubling the batch so you can store some for later. I prefer it to be on the liquidy side but if you like it to be thick then just cook it down for a few more minutes until more of the moisture evaporates.
Whether you classify rhubarb as a fruit or vegetable, the one thing I know you will agree on is that this stewed rhubarb is seriously good.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Stewed Rhubarb
Ingredients
- 8 cups chopped rhubarb
- 1/3 cup honey *or maple syrup add 1 tbsp more if you prefer it sweeter
- 2 tbsp orange zest
- 1/4 cup orange juice
Instructions
- Wash and chop rhubarb into 1/2 inch pieces.
- In a pot on medium-low heat combine all of the ingredients, cover and let simmer.
- If you preferthe rhubarb to remain quite chunky, let simmer for 15-20 minutes. For a smoother consistency let the mixture simmer for closer to 25 minutes.
- Store in the fridge for up to a week. Serve either hot or cold.
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Would you be able to water bath can this?
I tried making it with 1 tbsp cinnamon, 1 tbsp maple syrup, and a green apple. A bit tart but husband is diabetic. The apartment smelled wonderful! Thank you!
So happy to hear that it turned out well without as much sweetener!
Made this today and loved it! I’ve always been a big fan of rhubarb but needed a new refined sugar free recipe. This came out beautifully and I loved the added zest from the oranges.
I’m so happy that you enjoyed it! I love the rhubarb and orange combo, its one of my favourites 🙂
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