Rhubarb Stew with Honey

Rhubarb, cooked with honey and a little water, completely disintegrates into thick sauce that can be used as a dessert itself or be served with any cake, as well as panna cotta or mousse dessert. The stew can be cooked with just 2 ingredients: rhubarb and honey, but I like to add some extra texture to the stew with either quince or pear slices. To give the stew/sauce more interesting and sophisticated flavour, I use cinnamon stick, cloves and already used, deseeded vanilla bean. Honey quantity for the stew depends on the acidity of rhubarb, sometimes the weight ratio of honey to rhubarb can be as low as 1 to 3.


  • 1 quince with skin on (or large pear)
  • 500-700g rhubarb
  • honey or other sweeteners of choice, you might need from 200g to 500g of honey, depending on how tart rhubarb and quince are, or how sweet the pear is
  • 1 cinnamon stick
  • 1 deseeded, empty vanilla bean (optional)
  • 3 cloves
  • strips of lemon zest (optional)


  • clean quince from fluff, wash, dry and into quarters
  • cut the core out and slice further into 5 mm pieces
  • wash and dry rhubarb, chop in 5-10 mm pieces

  • when using hard and not very ripe quince, cover it with water and cook until nearly done, but not too soft
  • if quince is on the soft side or using the pear, place all chopped fruits in a saucepan, add water, honey, spices and cook on medium/low heat until quince pieces are fully cooked and soft

  • rhubarb will become mushy and disintegrate into thick mixture with consistency of a cream soup
  • the amount of added water will determine the texture of the stew; if water covers all fruits at the beginning, the final stew can appear as runny sauce, when using half the water, the final product will have the texture of a fruit spread or jam
  • check the taste at the end of cooking, if the sauce is too sweet add lemon juice, if too acidic, add more sweetener

Rhubarb and honey stew can be stored refrigerated for up to 2-3 weeks, especially if jarred hot from the saucepan.

2 thoughts on “Rhubarb Stew with Honey

    1. Thank you, I have been making the stew every week. It goes well with anything – pancakes, ice-cream, even on toast when made less runny.


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