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Stewed Rhubarb with Ice Cream and Granola

Stewed Rhubarb with Ice Cream and Granola

Stewed rhubarb is a slightly sweet yet tart sauce that can be served over so many things, including your breakfast oatmeal. Serving stewed rhubarb with ice cream and a granola has all the yummy flavours of a crisp, but without the work. This has to be one of the simplest (and kid-friendly!) desserts to make.

Make a batch and store it in your refrigerator for up to five days or freeze it to have at any time!

Stewed Rhubarb tastes amazing drizzled over ice cream and sprinkled with crunchy granola, but it also tastes delicious over so many things.  Here’s a little inspiration:

  • Breakfast cereal
  • Oatmeal
  • Waffles
  • Pancakes
  • Yogurt
  • Toast
  • Pound Cake
  • Custard
  • Pork Tenderloin

Stewed Rhubarb with Ice Cream and Granola

Stewed Rhubarb with Ice Cream and Granola


1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
2 tablespoons water
touch of vanilla extract (optional)
Ice cream


  1. Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
  2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
  3. Serve over ice cream and top with a little sprinkle of granola.

Stewed Rhubarb with Ice Cream and Granola Tips:

  • Vanilla goes well with rhubarb, you can add a drop of vanilla extract or stew the rhubarb with a split vanilla pod in it.
  • The longer you cook this sauce the smoother it becomes.  If you’re looking for a chunkier sauce, cook it for less time.
  • Water in this recipe helps to get the sauce started. You could also use orange juice for added flavour.
  • Tasty additions: raisins, orange peel, strawberries (to enhance colour), ginger, and/or honey.


Looking for more information about Rhubarb?  Here’s my cheat sheet on rhubarb.


One comment

  1. Diana Brailsford

    Hey Kary: this recipe is one of my favourite recipe. I used to can it in jars for use in the winter months. I also would serve it cold with fresh toast for breakfast.