Grandma’s Stewed Rhubarb

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This yummy side dish was a staple at my grandma’s table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.


  • 8 quarts diced fresh rhubarb
  • 1 cup white sugar, or more to taste
  • 8 whole cloves
  • 1 tablespoon lemon juice
  • 1 (3 ounce) package red Jell-O® dessert mix
  • ¼ cup honey, warmed (Optional)


Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

Prep time: 30 mins / Cooking time: 15 mins / Total time: 1 hr 15 mins

Serving: 64 / Yield: 1 gallon

Calories: 34.4

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