This recipe for grandma's old-fashioned stewed rhubarb makes a big batch. It's good eaten plain, served with ice cream or yogurt, or on top of shortcake.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
34 Calories
Recipe Instructions
Step 1
Place rhubarb, sugar, lemon juice, and cloves in a large stockpot over low heat; cover the pot. Cook, stirring occasionally, until rhubarb begins to release its juices, softens, and breaks apart, about 10 minutes.
Step 2
Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until dissolved.
Step 3
Cool mixture to room temperature, about 30 minutes; sweeten with honey.