Grandma's Stewed Rhubarb

This recipe for old-fashioned stewed rhubarb makes a big batch, but it's good eaten plain in a bowl, served with ice cream or yogurt, or atop a shortcake.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 34 Calories

Ingredients

• 1 tablespoon lemon juice
• 8 whole cloves
• 1 cup white sugar, or more to taste
• 8 quarts diced fresh rhubarb
• 1 (3 ounce) package red Jell-O® dessert mix
• 0.25 cup honey, warmed

Recipe Instructions

Step 1

Place rhubarb, sugar, lemon juice, and cloves into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until rhubarb begins to release its juice, soften, and break apart, about 10 minutes.

Step 2

Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.