📋 Stewed Rhubarb Recipe
This easy stewed rhubarb recipe uses strawberry gelatin for a rich color and cinnamon, orange and vanilla for a depth of flavor like no other! Fresh or frozen rhubarb can be used in this recipe.
Servings 24 servings
Calories 55kcal
Ingredients
- 8 cups rhubarb fresh or frozen rhubarb, chopped *if using frozen rhubarb, use half the amount of water
- ½ cup water *can adjust as desired
- 1 teaspoon lemon juice from concentrate
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup white granulated sugar
- 3 oz - package flavored strawberry gelatin (Jello) (85 g)
Instructions
- Cook the rhubarb, water, orange juice, vanilla, orange zest, lemon juice, sugar and cinnamon in a large saucepan (with lid) over medium heat until it comes to a boil.8 cups rhubarb fresh or frozen rhubarb, chopped, ½ cup water, 1 teaspoon lemon juice from concentrate, 1 teaspoon orange zest, 1 tablespoon freshly squeezed orange juice, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 cup white granulated sugar
- Turn heat down to low, and let rhubarb mixture simmer for about 20 minutes, or until rhubarb is tender and broken down, stirring occasionally.
- Add the package of strawberry flavored gelatin (dry).3 oz - package flavored strawberry gelatin (Jello)
- Stir until completely dissolved and remove from heat.
- Allow to cool completely before serving. Serve on yogurt, pancakes, etc.
Notes
🌡️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.
Expert Recipe Tips:
- The "Pinch of Salt" Secret: Add a tiny pinch of salt to the pot while the rhubarb simmers. Salt actually suppresses the bitter receptors on your tongue, making the rhubarb taste naturally sweeter so the flavor isn't just one-note sour.
- Don't Over-Stir: To keep some nice chunks of fruit in your compote, stir gently. If you whisk too vigorously, the rhubarb will break down into a completely smooth (but still delicious!) puree.
- Gelatin Timing: Always add the gelatin after you’ve removed the pot from the heat. Boiling the gelatin for too long can weaken its thickening power and dull the flavor.
- Frozen Rhubarb Hack: If using frozen rhubarb, don't defrost it first—just dump it straight into the pot! However, reduce the added water by half, as frozen rhubarb releases more liquid than fresh.
- 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)
Nutrition
Serving: 0.25cup | Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
