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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.


  • ½ vanilla bean
  • 1 cup heavy whipping cream
  • 2 tablespoons superfine sugar
  • ½ teaspoon vanilla extract


Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.

Pour cream over vanilla seeds; add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

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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