Stewed Rhubarb

Use up your backyard rhubarb to make this classic topping. Enjoy over vanilla yogurt for breakfast or on top of vanilla ice cream for dessert. 

Storage Time: Up to 7 days in the refrigerator or up to 3 months in the freezer.

Yield: Makes about 3 cups

Stewed Rhubarb


  • 6 cups chopped fresh rhubarb
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/4 tsp cinnamon


  1. In a medium saucepan combine, rhubarb, sugar, water and cinnamon.
  2. Simmer on low to medium heat for 15 min, until sugar is dissolved, and rhubarb is tender and broken down.
  3. Remove from heat and cool. Serve over yogurt or ice cream.
Nutritional analysis per 2 tbsp serving:


31 calories, 0.1 g fat, 0.3 g protein, 7.7 g carbohydrate, 0.6 g fibre, 1 mg sodium

Tip: If using frozen rhubarb, measure and cook while still frozen. Increase cooking time by 5 mins.