This simple stewed rhubarb and apple recipe is naturally sweetened with honey and a touch of ground spice. It is delicious served as a simple dessert with yogurt or custard. Or enjoy it for breakfast with porridge, or a homemade low sugar granola.
Why try it?
- Stewed rhubarb and apple is really easy to make:)
- It's healthy. Rhubarb is a great source of fibre and antioxidants
- It's naturally sweetened. The combination of apple and a little honey means that this stewed rhubarb can be made without sugar
- This recipe is versatile - great for breakfast or dessert
- It freezes well
- Makes the most of seasonal rhubarb. If you are lucky enough to have a ready supply in the garden, it's a great way of using it up
Rhubarb. You can use either forced rhubarb which is available from January, or maincrop, available from mid spring until early summer. Rhubarb is really easy to grow as it comes back year after year, so if you've got a little bit of outdoor space, it's worth giving it a go. Rhubarb is incredibly quick and easy to prepare.
Apples. Apple complements the flavour of rhubarb perfectly, and helps to sweeten its tart flavour. Use dessert rather than cooking apples for this recipe, as they will add more sweetness.
Honey. You'll only need a couple of tablespoons of honey to sweeten your stewed rhubarb, along with the sweetness of the apples. But rhubarb varieties and tastes can vary, so try the recipe as you go, and add a little extra honey if necessary. You can use either runny or set honey as it will melt down during cooking. Maple syrup can also be used instead of honey.
Ground cinnamon or ginger. Both cinnamon and ginger go perfectly with the flavour of rhubarb, so use whichever you prefer. You can also use a cinnamon stick rather than ground cinnamon. Mixed spice would also work well.
How to make stewed rhubarb with apple
1. Prepare the fruit. Give the rhubarb a rinse under the tap, trim the ends, and chop into 2 cm pieces. Core the apples and cut into thin slices. There's no need to peel the apples as the peel will soften and is a good source of nutrients. Slices of apple are better than chunks as they'll soften in the same amount of time that the rhubarb takes to cook.
2. Add the fruit to a pan, along with 2 tablespoonfuls of water, the honey and spice. Cover the pan and cook over a low heat for 8 - 10 minutes until the fruit is soft. Keep an eye on the mixture so that it does not catch on the bottom of the pan.
The juices will naturally thicken into a delicious syrup.
If you want some extra crunch, try adding some of this quick healthy granola which you can make on the stovetop in just 10 minutes.
You could also serve stewed rhubarb and apple alongside a slice of plain cake, or on top of your regular cereal.
How to store stewed rhubarb
This stewed rhubarb will store in the fridge for 4 or 5 days. If you want to keep it for longer, seal it in a freezer proof container, and pop it in the freezer.
Frequently asked questions
No, it's not necessary to peel rhubarb. That way, you can keep all of that lovely pink colour. Just trim the very bottom of the stems, where they have been in contact with the soil. If your rhubarb seems especially stringy, remove the strings as you cut it up.
In addition to apples, oranges and strawberries also go very well with rhubarb. You could add a little orange zest to the recipe if you like, or replace the water with orange juice.
Rhubarb stems are fine for human consumption. But it's worth noting that the leaves are poisonous, and must not be eaten.
Yes. Both rhubarb compote (or compôte) and stewed fruit just mean that the fruit has been gently cooked with a little water and usually sweetened to taste.
Other rhubarb recipes you might enjoy
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
You can also follow me on Pinterest and Facebook. Or subscribe to the newsletter to receive delicious healthy recipes straight to your inbox.
Stewed Rhubarb and Apple
- 400 g rhubarb
- 2 dessert apples
- 2 tablespoon honey
- 1 teaspoon ground cinnamon or ½ teaspoon ground ginger
- 2 tablespoon water
- Rinse the rhubarb, trim the ends and cut into 2 cm pieces. Core the apples and cut into 2-3mm slices.
- Add the fruit, honey and spice to a lidded pan, along with 2 tablespoons of water. Cover and bring to the boil. Simmer gently for 8-10 minutes until the fruit is soft. Check regularly to ensure that the mixture does not catch on the bottom of the pan.
- If you prefer, you can use a cinnamon stick instead of ground cinnamon. Simply add the stick to the pan, and remove when the fruit is cooked.
- Ground ginger can also be used instead of cinnamon. Or use ground mixed spice.
- Maple syrup can be used instead of honey.
Please note nutritional information is per serving and is provided for guidance only.