Stewed Rhubarb Recipe (with Strawberry Gelatin)

If you are lucky enough to have an abundance of rhubarb, this Stewed Rhubarb (with strawberry gelatin) is a great way to make the most of it! This recipe uses strawberry gelatin for a rich color and a tasty result (like stewed rhubarb and strawberries, but easier). I add cinnamon, vanilla, and orange for a complex depth of flavor like no other stewed rhubarb!

This stewed rhubarb with gelatin recipe is especially popular in spring, during rhubarb season (April - June), and was inspired by my rhubarb compote on this site. Although stewed rhubarb and rhubarb compote are essentially the same thing, because this one has a strawberry flavor, it's perfect for making my 2 Ingredient Rhubarb Lemonade and using in my Rhubarb Smoothie (instead of frozen or fresh rhubarb). I highly recommend you try it if you are making stewed rhubarb/compote or have leftover stewed rhubarb.

🥘Ingredient Notes

For this easy rhubarb recipe, you'll need:

• Rhubarb: You can use fresh stalks or frozen chopped rhubarb. The Lazy Tip: There is no need to peel the rhubarb! The skin contains most of the nutrients and the pink pigment and it breaks down during the cooking process.
• Strawberry Gelatin (Jello): This is the secret weapon! It provides the "set" and ensures the sauce is a gorgeous red color, even if you are using green-fleshed rhubarb from later in the season.
• Orange Juice & Zest: Rhubarb and orange are a classic pairing. The citrus helps "tame" the sharp acidity of the rhubarb and adds a bright, fresh finish.
• Cinnamon: Adds a nostalgic, warm depth of flavor that reminds me of my Baba's kitchen.
• White Granulated Sugar: Rhubarb is incredibly tart, so sugar is a must to find that "Healthy Balance."

*See recipe card for list of ingredients and quantities.

📖Variations & Substitutions

• Gelatin - you can use raspberry as a substitute
• Orange zest - substitute lemon if you don't have orange zest
• Rhubarb - use fresh rhubarb or frozen rhubarb (just use half as much water if you are using frozen rhubarb)
• Vanilla - you can use vanilla bean instead of vanilla extract (add it at the same time)

🔪Step-by-Step: How to make Stewed Rhubarb

1. Step 1: Cook the rhubarb, water, white granulated sugar, orange juice, vanilla, orange zest, lemon juice, and cinnamon in a large saucepan (with lid) over medium heat until it comes to a boil. Turn the heat down to low, and let the rhubarb mixture simmer for about 20 minutes, or until the rhubarb is tender and broken down, stirring occasionally.

2. Step 2: Add the package of strawberry flavored gelatin (dry).

3. Step 3: Stir until completely dissolved and remove from heat. Allow to cool completely before serving.

👪 Serving Size

This stewed rhubarb recipe makes 24 (¼ cup) servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

You can use monk fruit instead of white sugar to bring down the points. You will only need to use ½ cup of monkfruit. You can also use a sugar-free gelatin/Jello.

🥗 What to do with Rhubarb Sauce with Strawberry Jello

Although rhubarb is technically a vegetable, you can put stewed rhubarb on anything you'd put a fruit compote on, such as yogurt (shown below), ice cream, cake, rhubarb overnight oats, plain Old-fashioned pancakes, waffles, grilled meats, and even in Rhubarb Lemonade or smoothies!

I also love making frozen yogurt cups by adding 1 part stewed rhubarb and 2 parts plain non-fat Greek yogurt (adjust to your taste) and freezing them in muffin liners for at least 6 hours. They are a delicious little frozen treat!

🌡️Storage

Store this recipe for up to 5 days in an airtight container in the fridge. It freezes well in an airtight container for up to 3 months.

❔ Recipe FAQs