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Stewed Rhubarb and Ginger

Delicious Stewed Rhubarb and Ginger for Guilt-Free Indulgence

Enjoy this quick and easy stewed rhubarb and ginger recipe, capturing delightful tartness and warmth—a guilt-free indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Fresh Rhubarb
  • 1 cup Granulated Sugar Can be substituted with maple syrup or honey
  • 1 tablespoon Fresh Ginger Root Grated
  • 1 cup Water Just enough to cover the rhubarb
For Brightness
  • 1 tablespoon Lemon Zest/Juice Optional
  • 1 teaspoon Vanilla Extract Optional

Equipment

  • Medium-sized saucepan

Method
 

Step-by-Step Instructions
  1. Start by trimming the ends of the fresh rhubarb stalks and slicing them into 1-inch pieces. Peel the fresh ginger root and grate it finely.
  2. In a medium-sized saucepan, mix the prepared rhubarb, freshly grated ginger, granulated sugar, and enough water to just cover the rhubarb. Stir the mixture well.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
  4. Lower the heat and let the mixture simmer uncovered for 15-20 minutes, stirring every few minutes.
  5. Taste the stewed rhubarb and ginger mixture for sweetness. Adjust by adding more sugar or lemon juice if desired.
  6. Remove the saucepan from heat and let the mixture cool to room temperature before transferring it to a bowl or airtight container.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 100IUVitamin C: 8mgCalcium: 40mgIron: 0.5mg

Notes

This stewed rhubarb and ginger can be served warm or chilled, and is a versatile option as a topping or side dish.

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