Stewed rhubarb and apples are an easy-to-make, tart, and sweet dessert perfect for the season. Serve them with vanilla ice cream, vanilla sauce, or custard.
Now that the rhubarb is in season, you might be looking for a good recipe to use it. This stewed rhubarb and apple recipe is excellent! It uses just a few ingredients, itโs super easy to make, and it tastes fantastic.
And if you have a lot of this wonderful plant in the garden, read What to Do with Rhubarb. Or learn How to Preserve Rhubarb.
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Recipe ingredients
Rhubarb and apples: Use equal amounts of each - 1.7 lb/ 800 g works well, but you can scale the recipe up or down. Crisp, tart apples hold their shape better, while softer ones will break down more - both are fine.
- Check out the Rhubarb Apple Crumble or the Rhubarb Crisp with Apples.
Sweetener: Regular sugar, xylitol, honey, or maple syrup - all work. Adjust to taste.
Flavoring: Add vanilla extract and lemon juice for extra flavor.
You can use frozen rhubarb: Mix it with the sugar and all the ingredients and start cooking it without letting it sit. The frozen pieces will release enough liquid while you cook them.
See the recipe card for full information on ingredients and quantities.
How to make stewed rhubarb and apples?
Discard the rhubarb leaves; they are poisonous!
Step #1: Mix the chopped rhubarb with the sugar in a large bowl and let sit for one hour, stirring a couple of times in between.
Step #2: The mixture will release liquid during this time. In the meantime, peel and core the apples. Cut them into small pieces.
Step #3: Combine the rhubarb and its liquid, apples, vanilla extract, and lemon juice in a large pot.
Step #4: Bring to a boil, then reduce the heat. Cover the pot, leaving a small gap, and simmer on medium-low for 8โ10 minutes until the rhubarb softens and the apples are tender. Uncover for the last 2โ3 minutes. Let cool slightly and serve.
Good to know!
You wonโt need extra liquid - the fruit releases enough while cooking. If the mixture seems too watery, uncover the pot and increase the heat for the last 2โ3 minutes to reduce it slightly, but keep it saucy.
For a saucier result, cut the apples smaller and cook longer until they break down more. For a smooth sauce, blend with an immersion blender.
Storage
Refrigerate in an airtight container or a jar; the stewed rhubarb will be fine for at least 4-5 days.
Freeze in an airtight container; it will keep well for at least 6 months.
How to serve?
You can serve the stewed rhubarb and apples warm or at room temperature. You can serve it as it is without any extras.
When warm, I love to serve it with a generous dollop of vanilla ice cream.
When cool, top it with vanilla sauce, custard, or whipped cream.
Do you like this recipe?
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Stewed Rhubarb and Apples
Equipment
- Large pot
Ingredients
- 1.7 lbs rhubarb
- 1 cup granulated sugar Note 1
- 1.7 lbs apples Note 2
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Instructions
- Rhubarb: Wash and chop the rhubarb stalks. Place them in a large bowl, add the sugar and mix well. Let it sit for one hour until a syrup forms at the bottom of the bowl. Stir a couple of times during this time.1.7 lbs rhubarb + 1 cup granulated sugar
- Apples: Peel and core the apples. Cut them into small pieces.1.7 lbs apples
- Combine: Place the rhubarb and all the released liquid, apples, vanilla extract, and lemon juice in a large pot. Stir well to combine.2 teaspoons vanilla extract + 1 tablespoon lemon juice
- Cook: Bring to a boil and turn down the heat. Place a lid on top but leave a crack open. Simmer for 8-10 minutes on medium-low heat until the rhubarb breaks down, and the apple pieces are softer. Remove the lid during the last 2-3 minutes of the cooking time.
Notes
- Sugar: You can add more sugar at the end if you like the dessert to be sweeter. However, I find it perfect as it is.
- Apples: About 4-5 medium apples.
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