We love rhubarb! This was served over pound cake and it got a lot of ooohs and ahhhs! Very easy to make. Just sweet enough. Next time I will double the recipe and have some ready in the fridge. Seems like we always have a lot of rhubarb go to waste I'm thinking this would freeze nicely too! Thanks Chris, good recipe!
My toddler LOVES stewed rhubarb. And this is always a good reliable way of making it. We like it with vanilla icecream.
This is the same as my mother used to make and I think she was shown how by her mother.......a real old tried & true recipe. I served mine with Easy Custard. A nice finish to our dinner. Thanks for posting this real 'keeper' :)
Very nice - but not sure it needed the lemon juice. The kids loved it with some crushed ginger snap cookes on top.
This was the first time I've ever made stewed rhubarb and I wasn't sure what to expect. I can be a little funny with rhubarb, but this was delicious! Sweet, yet tart and just lovely. The rhubarb was tender and the lemon juice was just perfect. I do like things on the tart side!
Made this last night with rhubarb from the garden. Very easy and totally yummy. Only had 350g rhubarb so put this with 100g sugar and 2 tablespoons water which made 2 generous servings.
This is the same recipe that I have of my Great Grandmother's. She used to can it so they had it year round to eat. Tastes wonderful over a bowl of homemade vanilla ice cream. I like mine for breakfast over cottage cheese.
Delicious just the right amount of sugar. I also serve this on a bowl of egg custard and it is also delicious on toast. Peggy from Belleville ON Canada
Delicious! Thanks. This came out slightly caramelly as used brown sugar. Lemon flavour came through well. For personal preference, would try again with less sugar/lemon for a stronger, tarter rhubarb flavour - although this might have been because only had 400g rhubarb - which also made mine a bit liquidy. Ate it in one sitting between the two of us.
This is lovely. Just the right mix of sweet and tangy flavour. I'm going to serve this over vanilla ice cream for dessert. I only had 450g of rhubarb but I don't think the extra 50g of rhubarb would have made a difference in the sweet and sour balance.