We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are the Best Tips for Stewed Rhubarb?

By K. Gierok
Updated May 17, 2024
Our promise to you
WiseGeek is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At WiseGeek, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

While rhubarb is often considered to be a fruit — especially by those who cook with it — it is actually is a vegetable. Typically, this plant does best when grown in cool climates in a shady environment. When making stewed rhubarb, it is important that cooks use only the stalk of the rhubarb plant, and avoid the leaves entirely, as they can be extremely toxic. In addition, using rhubarb stalks that have ripened completely and using the right ratio of rhubarb to sugar is essential in order to achieve optimal results when cooking stewed rhubarb.

One of the most important tips when it comes to cooking stewed rhubarb it to use the right part of the rhubarb plant. Typically, rhubarb grows in a bush with large, flat leaves that surround the rhubarb stalks. When stewing rhubarb, it is essential that only the stalks of the rhubarb plant are used, and all leaf fragments are completely removed from the rhubarb. Studies have found that the leaves of rhubarb plants are extremely toxic, and even a small amount can be highly dangerous. Typically, rhubarb that is sold in grocery stores has already been cleaned and examined, and is safe for use. Those who grow their own rhubarb, however, should use caution when picking and cleaning the product.

In order to achieve the best results when preparing stewed rhubarb, it is essential that cooks start with rhubarb that is ripe. Ripe rhubarb should boast stalks that are reddish or maroon, and stand tall and erect. While cooking with rhubarb that has not ripened fully is not toxic, it will be almost unbearably tart. Typically, the darker the rhubarb, the less tart the vegetable will be. Those who enjoy a tart stewed rhubarb should feel free to use small amounts of green rhubarb in their cooing.

To make great stewed rhubarb, it is also important that cooks use the correct ratio of rhubarb to sugar. Typically, most stewed rhubarb recipes recommend a two to one ratio of rhubarb to sugar. This ratio provides a stewed rhubarb that is tangy without being overly sour. It is important, however, that cooks experiment with varying amounts of ingredients in order to determine exactly how much sugar is preferable. Some may enjoy stewed rhubarb with smaller amounts of sugar, while others may insist on an increase in the amount of sugar in their stewed rhubarb.

WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.