Cate in the Kitchen Recipes
Comments 7

How to Stew Rhubarb | Nan’s Kitchen

Welcome to my Grandmother’s debut on the blog! I’m staying with her and my Grandad at the moment and I might never leave, they’ve got the most wonderful kitchen! We went to the supermarket this morning and picked up some English rhubarb – which is something I remember having with my Nan since I was really little – so I thought it was about time I introduced her (or her hands) to you lot!

How to Stew Rhubarb

We start by washing the sticks of rhubarb under the tap before topping and tailing them (cutting about a cm off each end) then cutting into 1-2 cm pieces.

How to Stew Rhubarb

How to Stew Rhubarb

Once they’re chopped up, pop them in a heavy based saucepan on a low heat. You’re not going to want more water than what’s leftover from their quick rinse as they’ve already got a very high water content.

How to Stew Rhubarb

Let the rhubarb sweat for a little bit (just a few minutes) before adding the sugar. I asked Nan how much sugar she puts in and she shrugged, so just do it by eye. “A couple of shakes” will do it, you can always add more to taste towards the end of cooking but you can’t undo it once it’s in!

How to Stew Rhubarb      How to Stew Rhubarb

Once the sugar is in give the pan a little stir and cover it with a lid, make sure it’s on a nice low heat or you’ll have a horrible burnt sugary mess on your hands. Leave it completely alone for about 7-10 minutes or until it looks like the picture below.

How to Stew Rhubarb

See? Really easy! There are loads of ways to cook rhubarb, I know a lot of people roast it but that’s a bit too much faff and baking paper for me – more of a weekend cooking experience. Stewing is the way to go for a quick and delicious weekday dessert, get involved!

Rhubarb and StrawberriesWhat’s your favourite accompaniment to rhubarb? Let me know in the comments! I think it’s lush with strawberries and maybe a bit of custard..


  1. Yay rhubarb!

    I’ve got an absolute butt-load growing in the garden, so I’m going to have to get creative with it!

    Say hi to your nan for me! 😀

    Lorna | |

    • Wicked!! This stuff was from the supermarket but my Mum’s got loads growing up on her allotment which should start to make its way into the kitchen in May, very exciting!

  2. I’m not a fan of rhubarb but loved reading your post. You’re lucky you got your nan, I never got a chance to know mine. 😦 and by accounts my paternal grandmother was a fantastic baker – I would’ve love to have learnt from her (as mum sucks lol).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s