Stewed Rhubarb

It’s my second pregnancy – I’m now 35 weeks and desperately craving sweets. But, I know how important diet is when you’re pregnant, so eating healthy has been a big focus for me this time around. It’s really helped too! I try to have fruit and yogurts instead of cakes and ice cream, although cakes and ice cream do creep in sometimes too!

This recipe is one of my go-to’s because it’s so sweet and satisfies my pregnancy sweets-cravings in just 20-minutes. It’s meant to serve 4, but can easily be multiplied. And, it can be used on anything from ice cream to pancakes!

Stewed Rhubarb

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 cups diced rhubarb
  • 1/8-1/4 cup sugar (depending on how sweet the rhubarb is)
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch (dissolved in 2 tablespoons water)


  1. Place the diced rhubarb in a large pot and fill with enough water so that it is almost covered.
  2. Bring to a boil. Then simmer until starting to fall apart, about 15 minutes, stirring occasionally and gently mashing the rhubarb as it cooks.
  3. Remove from the heat and stir in the dissolved cornstarch mixture. Slowly add in 1/8 cup sugar and cinnamon until sugar has dissolved. Taste and add more sugar, if needed.
  4. Serve hot or cold. Enjoy! 



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