Home Recipes Stewed Rhubarb and Raspberries

Stewed Rhubarb and Raspberries

by Tansy Boggon

A vibrantly coloured, easy and versatile stewed rhubarb recipe that can be enjoyed with yogurt, custard or ice cream. Or try it as a topping on porridge or muesli.

Stewed rhubarb brings back childhood memories of harvesting produce from our veggie garden and orchard, and preparing stewed, bottled and baked fruits.

I remember coming home from school to a dining table piled high with apples for coring. And then enjoying the resultant crumbles for afternoon tea.

Rhubarb was a way to zest up the apples and give a different flavour profile—one I love and still do!

A taste for rhubarb

Since moving to New Zealand I’ve been reacquainted with rhubarb.

However, I wanted to give it a modern twist. So, I added raspberries, which give a vibrancy in colour and taste. Both rhubarb and raspberries are tart so I wasn’t sure how the flavours would go.

plates with individual ingredients for stewed rhubarb and raspberries

However, the rhubarb and raspberries meld together with the orange juice, zest and sugar to create a delectable combination that is delicious on its own or superb with yogurt, custard or ice cream. And of course as a base for crumble.

You could add a little additional sugar if the recipe is too tart for you. Or only include the red portions of the rhubarb stalks.

Stewed Rhubarb and Raspberries

Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Dessert
Author: Tansy Boggon

Ingredients

  • 4 cups (500 g) rhubarb, cut into inch long pieces
  • 2 cups (280 g) raspberries
  • 1 orange, juiced
  • ½ orange, zest
  • 4 tablespoons (80 g) raw sugar

Instructions

  • Place all ingredients into a saucepan.
  • Bring the boil and then simmer for 8-10 minutes until the rhubarb is cooked but still holds its shape. Taste test and adjust sugar if necessary.
  • Enjoy alongside your favourite accompaniments.
  • Allow to cool before storing in an airtight container in the fridge for up to 1 week.

Have you tried this recipe for stewed rhubarb?

I’d love to hear whether you’ve tried this recipe or what other ways you enjoy preparing or serving rhubarb. Share in the comments below.

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2 comments

Climan June 13, 2021 - 5:13 pm

I tried the rhubarb and raspberry combination just now, loved it, and found your version via google. I cooked the rhubarb in a microwave, then added uncooked raspberries on top.

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Tansy Boggon June 13, 2021 - 10:04 pm

Yum! Great to hear variations on preparation.

Reply

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