How to Cook Rhubarb
A super quick and simple, step by step tutorial on 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
IMPORTANT: remove all leaves from rhubarb stalks as they are toxic.
- 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
Serving: 1 | Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 5mg | Potassium: 327mg | Fiber: 2g | Sugar: 26g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 0.3mg
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