Those of you who happen to have visited or who are lucky enough to live in England have surely tasted, at least once in your life, stewed rhubarb or rhubarb jam. This pink-stalked, slightly tart and refreshing vegetable is the perfect ingredient for an incredible amount of desserts: tarts, pies, crumbles, puddings, jams. I clearly remember the very first time I tasted rhubarb: my aunt from England had packed some stalks she had picked from her mother’s garden in her suitcase. She stewed them together with orange and had made the most delicious tart I had ever had in all my life. This happened at least fifteen years ago or even more. Since then, rhubarb has become my secret love. Of course, like in any complicated relationship, we have had our problems.
Stewed rhubarb is probably the least Italian dish in the world. Though you can find rhubarb in the form of cough-drops as bitter as gall, it is almost impossible to find fresh rhubarb stalks on markets, unless you live in the deepest Northern Italy. For those like me who live south of the Apennines, there is no other choice than to grow it yourself. This is what I did. I’ve grown my own rhubarb plant in large pots in my garden so that I can have a fresh harvest every year.
Stewed rhubarb, besides being a lovely dessert, is quick and easy to make. You can even prepare it at the last minute if you have unexpected guests. Serve it with double cream, ice cream, crème fraîche or, in my case, mascarpone sweetened with honey. A triumph of taste. 
A Twist of Pink and Orange: Stewed Rhubarb
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This stewed rhubarb is a quick and easy dessert, combining the tartness of rhubarb with the sweetness of orange and brown sugar, served with honey-sweetened mascarpone.
Ingredients
- 14 oz (400 g) fresh rhubarb stalks, chopped
- 1 cup (200 g) brown sugar
- Juice and zest of 1 orange
- 1/2 cup (120 ml) water
- 9 oz (250 g) mascarpone
- 1 tbsp honey
Instructions
- Toss the chopped rhubarb into a saucepan together with the brown sugar, orange juice and zest, and water.
- Bring the mixture to a boil over medium heat.
- Reduce the heat and let it simmer for about 5-10 minutes, stirring occasionally, until the rhubarb is soft and tender.
- While the rhubarb is cooking, mix the mascarpone with honey in a separate bowl until smooth and well combined.
- Once the rhubarb is cooked, serve it warm or chilled with a dollop of the honey-sweetened mascarpone.
Notes
- Stewed rhubarb can be served with double cream, ice cream, or crème fraîche if mascarpone is not available.
- It’s a versatile dish that can be prepared quickly for unexpected guests.
- Growing your own rhubarb can ensure a fresh supply if it’s not readily available in your area.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45
- Sodium: 30
- Fat: 15
- Carbohydrates: 60
- Fiber: 3
- Protein: 4
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Shiso Meyer Lemon Tart
- Honey Ricotta Pear Tart with Walnuts
- A Southern Table: Rhubarb And Blueberry Crisp
- Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote
Frequently Asked Questions
What should I do if my rhubarb stalks are very sour?
The author specifically notes that if the raw mangoes — or in this context, the rhubarb — are too sour, you can blanch them briefly before adding them to the saucepan. You can also increase the brown sugar beyond the 1 cup (200 g) called for, since the recipe leaves sweetness flexible.
What can I serve with the stewed rhubarb if I don’t have mascarpone?
The notes say you can substitute double cream, ice cream, or crème fraîche for the honey-sweetened mascarpone. The author’s preference is 9 oz (250 g) of mascarpone mixed with 1 tbsp honey, but any of those creamy accompaniments work well.
Can this be made ahead for unexpected guests?
Yes — the article specifically highlights that stewed rhubarb can be prepared at the last minute or ahead of time, since it takes only about 5–10 minutes of simmering. Serve it warm straight from the pan or prepare it in advance and serve it chilled.
What a lovely way to prepare rhubarb, and of course mascarpone makes everything wonderful :)