Classic Stewed Rhubarb with Orange and Vanilla

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

10 minutes

Cook Time

12 minutes

Calories

Rhubarb is a unique springtime vegetable often used as a fruit in sweet and tangy desserts. Its vibrant pink-red stalks bring colour and brightness to the table, while its tart flavour pairs beautifully with sugar, citrus, and vanilla. Though raw rhubarb can be sharp, cooking it softens its fibres and balances its natural acidity into something luscious and comforting.

This stewed rhubarb recipe highlights its natural character with just a few simple additions: the warmth of vanilla, the brightness of orange juice and zest, and a touch of sugar to mellow the tartness. It’s quick to prepare, versatile, and can be served over yoghurt, pancakes, waffles, oatmeal, or ice cream. Rhubarb is also high in fibre, Vitamin K, and antioxidants, making it not just delicious but nutritious. Whether enjoyed as a breakfast topping or a light dessert, this dish showcases rhubarb at its best — bright, fragrant, and timeless.

Image of Classic Stewed Rhubarb with Orange and Vanilla

Ingredients

1 pound fresh rhubarb stalks, trimmed and cut into 1-inch pieces
½ cup granulated sugar (adjust to taste)
1 orange, juiced and zested
1 teaspoon vanilla extract
2 tablespoons water

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Directions

Wash and trim rhubarb stalks, discarding the leaves (toxic). Cut into even pieces.
Place rhubarb, sugar, orange juice, zest, vanilla, and water in a saucepan.
Bring to a gentle simmer over medium heat. Stir occasionally.
Cook for 10–12 minutes until rhubarb softens but still holds some shape.
Taste and adjust sweetness as desired.
Serve warm or chilled, on its own or as a topping.

Nutrition

Serving Size: 1
per serving: Calories; 70

Amount/Serving % Daily Value

Fat: 0 grams; 0%
Saturated Fat: 0 grams; 0%
Cholesterol: 0 milligrams; 0%
Sodium: 5 milligrams; 0%
Carbs: 17 grams; 6%
Protein: 1 grams; 2%
Sugar: 14 grams
Fiber: 2 grams; 7%

10 Tips for when cooking this dish

Always discard rhubarb leaves — they are toxic.
Choose firm, brightly coloured stalks for the best flavour.
Don’t overcook — rhubarb should hold some shape.
Adjust sugar depending on tartness of stalks.
Add strawberries for a fruity variation.
A cinnamon stick can add warmth to the stew.
Store stewed rhubarb in the fridge for up to 5 days.
Freeze in portions for longer storage.
Serve both warm or cold depending on preference.
Use as a topping for breakfast bowls, desserts, or cakes.

Serve it with suggestions

Greek yoghurt and granola
Pancakes, waffles, or French toast
Vanilla ice cream or custard
Oatmeal or porridge
As a filling for tarts or pastries

FAQs

Q: Do I need to peel rhubarb before cooking?
A: No, just trim the ends and slice into pieces.

Q: Can I reduce the sugar in this recipe?
A: Yes, but rhubarb is very tart, so adjust carefully.

Q: Can I freeze stewed rhubarb?
A: Yes, freeze in airtight containers for up to 6 months.

Q: Is rhubarb healthy?
A: Yes, it’s rich in fibre, Vitamin K, and antioxidants.

Q: What fruits pair well with rhubarb?
A: Strawberries, apples, and oranges are classic pairings.

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Classic Stewed Rhubarb with Orange and Vanilla