In a Stew About Rhubarb

I recently posted about being Rapturous Over Rhubarb, so it should come as no surprise that I am posting some more about this versatile vegetable-used-as-a-fruit. What is surprising is that feelings run strong on rhubarb. For much of the past week or so I have been embroiled in the Rhubarb Debates, which at times have become a little – well – heated.

In fact, I’ve had to own up to being a rhubarbarian. See, I am crazy for it. And I’m happy to let people know it. Some are not. Crazy for it, I mean. Or happy to hear about it. Apparently.

Taking my own side, I ended up running the Great 2012 Pie Poll on the Dishing in the Kitchen Facebook Page, in order to at least try to settle the rhubarb pie side of the debate. Even that got heated. I was accused of impropiety in skewing the poll (*sigh*). Look for results in an upcoming post.

I know when to quit. I’m not a fool. Although I know someone that is. He’s The Rhubarb Fool and last week I tried out what has to be the best method of stewing rhubarb ever! His method will knock your rhubarb-loving socks off. We’ve been eating it all week, and I have  another batch on the go as I write. (One of the many things I love about rhubarb is that is it soooo abundant!)

I adapted this recipe and used coconut palm sugar instead of cane sugar, as I’m always on the look-out for healthy repacements. It turned out beautifully and I’m hooked.

Preheat oven to 400 F

Cut fresh rhubarb stalks into 1″ pieces (I used about 8 rather large stalks for this)

Spread in a shallow baking dish.

Grate the zest and add the juice of one orange to the rhubarb.

Sprinkle 8 tablespoons of coconut palm sugar over rhubarb.

Cover and bake for 20-30 mins depending on your rhubarb.


The rhubarb will hold its shape during baking and ends up with a lovely texture, once its spooned out of the pan. (Let it cool first)







It’s gorgeous. The end result is pictured above and it is lovely as is or it can be used any number of ways in cakes, muffins, crumbles or as a side for savoury meat dishes.

Our healthy favourite is pictured here – rhubarb fools, which I made by layering the stewed rhubarb with a thick Greek Yogurt in some pretty glasses. Rhubart.







As I said, I’m not a fool. Although perhaps I don’t actually know when to quit. I do love rhubarb. Here’s a bonus recipe for Rhubarb Cordial, served up by the Gourmet Grannies at the Haney Farmers Market this weekend:

3 lbs (1.5 kg) market fresh rhubarb

1 qt (1 L) water

1 1/4 c white sugar

1 cup fresh orange juice

1 cup fresh lemon juice

Simmer rhubarb in water until soft. Mash well and strain. Return juice to saucepan. Add the sugar and stir until the sugar dissolves. Cool. Add lemon and orange juices. Chill well. Serve in a tall glass diluted with ginger-ale or club soda. A very refreshing drink for a summer’s day.

So there.



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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.


  1. Love the post! baking rhubarb in the oven? wow I never would have thought of it. I especially love the stewed rhubarb with greek yogurt!! (LOVE greek yogurt) I think 6 -8 vintage glasses filled this way would look so lovely in the fridge, ready for dessert after Sunday dinner!

    • Hi Darlene. Thanks for commenting! I am completely sold on the oven method – it adds a richness and texture to the rhubarb and the orange-i-ness is just zesty enough. Try it and let me know what you think.

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