How to Cook Rhubarb
Learn how to cook rhubarb with this super quick and easy tutorial on how to stew rhubarb on the cooktop. Lots of other great information included to bake rhubarb, freeze it and how to use it in so many ways!
As someone who grew up eating rhubarb from a young age, and loving it, I hope to share my love of this vegetable for those of you in the parts of the US where it is not as well known.
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Correct me if I’m wrong, but I think that almost everyone in the US conjurs up an image of rhubarb pie or strawberry rhubarb pie when they hear “rhubarb”, right? While I love both of these, I just want everyone to know that there’s a world of rhubarb recipes waiting to be discovered, as well as the fact that rhubarb has some great health benefits!
How to Prepare Rhubarb for Cooking
It’s incredibly easy to prepare rhubarb. The most important thing to know is that you must remove all parts of the leaves as they are extremely high in oxalic acid which makes them highly toxic. So first things first, wash the stems well, then remove the leaves, and trim off the bottoms, too.
That’s it. You’re ready to cook the rhubarb, can you believe it was that easy? PS there is no reason to peel the stalks; you’ll just lose all that beautiful pink color if you are lucky enough to have pink or red rhubarb.
Can I Eat Raw Rhubarb?
As a matter of fact, yes, you can eat rhubarb raw! It’s wonderful, and I love the sourness of the rhubarb combined with the sweetness of the sugar (you’ll want to dip it in something sweet as it’s very sour.)
Do You Add Water to Rhubarb When Cooking?
Because rhubarb has about 95% water content so no, please do not add water when cooking rhubarb. I see many recipes which instruct adding a significant amount of water, and there is simply no need. The most you’ll add is a tablespoonful when beginning to cook the rhubarb if it’s dry, just so it doesn’t stick to the pot or pan.
Can I Freeze Rhubarb After it’s Cooked?
Yes! Stewed or cooked rhubarb can be frozen for up to 2 or 3 months.
While there are a few ways to cook rhubarb, I have already covered how to roast or bake rhubarb in the past, so now I will show you how simple it is to cook rhubarb on the stovetop, in a pot or pan. This method I will show you is called stewed rhubarb. So, let’s get cooking!
How to Cook Rhubarb
Recipe by Christina Conte Makes about 4 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- fresh rhubarb
- sugar (optional)
Directions to Cook Rhubarb
Wash and trim the rhubarb stalks. Remove the leaves of rhubarb as they are toxic.
Decide whether you want to cut the stalks into small pieces, or longer sticks about 4″ long. If you cut them into chunks, place them in a pot. Always use a larger pot than you think is appropriate because rhubarb will overflow once the lid is on the pot if your pot is too small. Trust me on this, it will make a big mess.
If using longer pieces, place them in a pan. This method will be better for serving with an accompaniment or in desserts that won’t be baked.
Cook the rhubarb gently over medium heat (add a tablespoonful of water, or even lemon juice, if the stalks are dry). Put a lid on if using a pot, but keep the pan open. Rhubarb is mostly water, so you don’t need to add liquid. You’ll see how much liquid appears once it begins simmering.
Add the sugar (if using.) The rhubarb will cook quickly in just a few minutes, then you can remove it from the heat. Taste for sweetness and adjust by adding more sugar, if desired. Don’t worry if it’s mushy as that is how cooked rhubarb turns out (due to the high water content, there’s no other way.) It still tastes amazing!
While the longer sticks of rhubarb look like they are more firm, they too are soft. However, they hold together more than the chopped rhubarb.
Allow the rhubarb to cool and serve as desired. You can also serve it warm, with creme fraiche, vanilla bean ice cream or custard. Now you know how to cook rhubarb on the stove! If you add more sugar and cook it longer, you’ll be making a delicious rhubarb jam!
More Rhubarb Recipes ~
- Rhubarb applesauce
- Rhubarb tart
- Rhubarb crumble ice cream
- Rhubarb granita
- Rhubarb crisp
- Rhubarb and strawberry grunt
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How to Cook Rhubarb
Ingredients
- 1 lb rhubarb raw stalks
- ½ cup sugar (optional, depending on use) add more or less according to taste
Instructions
- Wash and trim the rhubarb stalks.
- Decide whether you want to cut the stalks into small pieces, or longer sticks about 4″ long. If you cut them into chunks, place them in a pot. SEE NOTES. If using longer pieces, place them in a pan. (This method will be better for serving with an accompaniment or in desserts that won’t be baked.)
- Cook the rhubarb gently over medium heat (add a tablespoonful of water or lemon juice, if the stalks are dry). Put a lid on if using a pot, and stir occasionally, but keep the pan open, and don't stir.
- Add the sugar (if using.) The rhubarb will cook quickly in just a few minutes, then you can remove it from the heat. Taste for sweetness and adjust by adding more sugar, if desired.
- Allow the stewed rhubarb to cool and serve as desired.
Notes
- Always use a larger pot than you think is appropriate because rhubarb will overflow once the lid is on the pot if your pot is too small. Trust me on this, it will make a big mess.
- Rhubarb is mostly water, so you don’t need to add much liquid. You’ll see how much liquid appears once it begins cooking.
- The amount of sugar is not high in this recipe, add more for a sweeter flavor.
Nutrition
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Thank you so much. I actually bought a canned rhubarb. Have not opened it yet but was hoping to make a strawberry rhubarb pie. I bought canned because I really didn’t trust other advice on how to cook rhubarb.
Now I have other options and am excited to try them.
Hi Donna, I bought canned rhubarb, ONCE. It was awful! Maybe you got lucky and have a better brand, but you can’t beat fresh. Enjoy the pie! I have a rhubarb pie recipe, but will be sharing strawberry rhubarb pie soon!
2026 goal was to learn to cook rhubarb since I was clueless, and thanks to you, I am no longer in the dark! Can’t believe I’ve been missing out all these years, and now so excited to try many of your recipes in your collection! Thank you so much!
Wonderful, Diana! Thank YOU!
A wonderful tutorial, Christina! I really miss my rhubarb plants from when we lived in Maine!
I bet! I miss it from when I lived in Scotland….waaaah!