This easy Thermomix stewed rhubarb recipe uses just two ingredients and is perfect for drizzling over Greek yogurt or vanilla ice cream.
This recipe allows the rhubarb to retain some of its shape without being boiled down into a jam-like consistency.
FEATURED REVIEW
"I loved this quick easy recipe! I'd love to do some batch and freeze to use up my beautiful fast growing rhubarb. I used stevia instead of sugar. I liked the way it tasted. Making it again today. This time using sugar, just to compare!"
BIANCA
The Thermomix simplifies cooking fruit, making it effortless to create flavourful compotes and sauces.
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Why You'll Love This Recipe
- Simple and fuss-free - only two ingredients and minimal prep time.
- Versatile - easily customize with spices like ginger for extra flavour.
- Doubles as a natural cleaner - rhubarb helps make the Thermomix bowl sparkle!
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Rhubarb - use fresh rhubarb and cut it into even-sized pieces for consistent cooking.
- Sugar - caster sugar or white granulated sugar works best for this recipe.
- Water - a small splash is all that's needed, as rhubarb naturally releases plenty of liquid.
Variations
Rhubarb is delicious on its own, but it also pairs well with other flavours:-
- Swap the water for orange juice and add a little orange zest for a citrusy twist.
- Enhance the flavour with warm spices like ginger, nutmeg, or cinnamon.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1
Add the rhubarb and sugar to the Thermomix bowl with a splash of water.
Step 2
Cook for 5 minutes at 100°C.
Step 3
If you don't like chunky rhubarb, cook for a few minutes longer.
Serving Suggestions
Stewed rhubarb is incredibly versatile! Here are some delicious ways to enjoy it:-
- Breakfast - spoon over Greek yogurt, porridge, overnight oats, or granola.
- Desserts - serve with vanilla ice cream, custard, or whipped cream.
- Baking - swirl into muffins or cakes.
- Toast and Pancakes - spread over toast, our Thermomix Buttermilk Waffles, or our Thermomix Pancakes for a fruity twist.
Storage
Store the stewed rhubarb in an airtight container in the fridge. You can also freeze it for up to 6 months.
Common Questions
No, you don't need to peel rhubarb before stewing. The skin softens as it cooks and helps give the stewed rhubarb its vibrant colour.
Rhubarb has a high water content. If the stewed rhubarb is too watery, add a little cornstarch while cooking.
More Delicious Thermomix Desserts
📖 Recipe
Thermomix Stewed Rhubarb
Ingredients
- 400 g fresh rhubarb, trimmed and cut into 2cm pieces
- 70 g caster sugar, or granulated sugar
- 20 g cold water
Instructions
- Add the rhubarb, sugar and water to the Thermomix bowl and cook for 5 mins/100°/reverse/soft speed. When finished, stir the rhubarb well with a spatula.
- Cook for a further 10 mins/80°C/reverse/soft speed. Check that the rhubarb is cooked through. If it is still raw, cook for a few minutes more at 80°C/reverse/soft speed. Timing varies depending on the size of the rhubarb pieces and whether you like the consistency chunky or smooth.
Collette says
I absolutely loved your thermomix stewed rhubarb recipe, if only I could post a photo here. Thank you so much. Loved it!! 🙂
Vicki says
So glad you enjoyed it Collette - thank you for letting me know. Vicki.
Bianca says
I loved this quick easy recipe! I’d love to do some batch and freeze to use up my beautiful fast growing rhubarb.
I used stevia instead of sugar. I liked the way it tasted.
Making it again today. This time using sugar, just to compare!
Vicki says
So glad you enjoyed it Bianca - thank you for your lovely comment.
ASH says
Hi, can I use frozen rhubarb?
Vicki says
Yes, you can. If the frozen Rhubarb has already been cut into small pieces, add them directly to the Thermomix bowl with the water and sugar. Just cook for a few minutes longer. If the Rhubarb is frozen in whole, i.e. the stalks, let it thaw until it's easy to cut into pieces. Vicki