Stewed Rhubarb With Ginger And Vanilla


  • 8 cups sliced, trimmed rhubarb (about 3 pounds)
  • 2 cups (packed) light brown sugar
  • ½ cup water
  • 1 ½ tablespoons finely chopped, pealed fresh ginger
  • 1 vanilla bean, split lengthwise
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      494 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 123 grams carbohydrates; 6 grams dietary fiber; 110 grams sugars; 3 grams protein; 45 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 3 cups, or 4 to 6 servings


  1. Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
  2. Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
  3. Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.

About 50 minutes

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