Stewed Rhubarb
Recipes > Soups > Stewed Rhubarb

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Recipe Checklist:
  • 4 cup Rhubarb, (Carré)
  • 1 cup Granny Smith Apple, (Macédoine)
  • 1 ½ cup Water
  • 1 Vanilla Bean (Halved),
  • 1 T Agave Nectar, or other similar Sweetener
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Medium Saucepan
Estimated Time
30 Minutes
Serves 2-4
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Before you begin making this Stewed Rhubarb, you will need to Prepare your ingredients. The Rhubarb will have to be cut into a Large Dice or Carré and the Granny Smith Apples will have to be Diced


Place the Rhubarb, Granny Smith Apples, Vanilla Beans, water and sweetener into a medium Saucepan. The Saucepan should have a lid, though we won’t be using it at the outset. Place the Saucepan on the Stove and heat it with High Heat until the water comes to a Boil.

Once a Boil is reached, turn off the heat and cover the Saucepan with its lid. Let the hot ingredients sit for about 20 minutes, or until the Rhubarb becomes broken down and soft. Remove the lid and let the Stewed Rhubarb Temper to room temperature before moving it to the refrigerator where it should chill for service. The Stewed Rhubarb can be held in the refrigerator, in an airtight container, for 3-5 days.

When ready, serve the Stewed Rhubarb chilled.