Cinnamon-Spiced Stewed Rhubarb
Cinnamon-Spiced Stewed Rhubarb simmers tart rhubarb with sugar until it softens into a glossy, sweet-tangy compote. A hint of warm cinnamon rounds out the acidity, making it perfect for spooning over yogurt, pancakes, ice cream, or pound cake. Serve it warm or chilled for breakfast, dessert, or a vibrant springtime topping.
- Prep10 mins
- Cook20 mins
- Serves24
- DifficultyEasy
- 1
Put the rhubarb in a large pot and add enough water to nearly cover it. Bring to a boil, then reduce to a medium simmer and cook until it begins to break down, about 20 minutes, stirring occasionally.
- 2
Take off the heat; stir in the sugar and cinnamon until the sugar is dissolved. Serve hot or cold.
- Calories 114.23 kcal Moderate
- Protein 0.66 g Low Source
- Carbs 29.82 g Moderate
- Total Fat 0.04 g Low Source
- Saturated Fat 0.02 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 0.47 mg Low Source
- Fiber 2.85 g Moderate
- Sugar 26.48 g High
- Added Sugar 0.0 g Low Source
- Calcium 178.9 mg Moderate
- Iron 0.27 mg Low Source
- Potassium 99.16 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.