Stewed Rhubarb with Ginger

Stewed rhubarb with ginger
Serves: 6
Prep: 5 minutes
Cook: 20 minutes

Rhubarb has a distinct sour-bitter taste. However, this recipe pairs it with sugar and ginger to makes a delicious compote! This stew can then be eaten by itself or served over low FODMAP ice cream, pancakes or in muffins. But remember don't eat the leaves as they contain a poisonous chemical called oxalic acid!!

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1 bunch rhubarb, trimmed, cut into 8 cm lengths

400 g 14.1 oz

1 navel orange, juiced

130 g 4.6 oz

5cm piece fresh ginger, peeled, finely shredded

15 g 0.5 oz

¼ cup brown sugar

55 g 1.9 oz


  1. Place the rhubarb, orange juice, ginger and sugar in a large saucepan over a medium heat. 

  2. Cover and bring to a simmer. Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is soft. 

  3. Serve with your favourite cereal (e.g. porridge) or as a healthy dessert.


If you like the flavour of Aniseed and cinnamon, add some star anise and a cinnamon quill for a wintery treat. 

Nutrition Information (per serve)
Energy 785 Kj / 188 cal
Protein 4.10g
Carbohydrates 9.90g
Sugar 5.20g
Total Fat 14.70g
Saturated Fat 4.50g
Fibre 3.30g
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