Freezer Food Challenge: Simple Stewed Rhubarb with Ginger & Cinnamon

Today's Freezer Food Challenge find was a hidden treasure — a bag of chopped homegrown rhubarb.

Now, I’ll admit… I’m not really a sweet pudding person. But at this time of year, I am a fan of stewed fruit. There’s something grounding and comforting about it — especially rhubarb. It instantly takes me back to childhood kitchens and simple desserts served warm at the table.

From a blood sugar perspective (and yes, I tell my clients this too!), fruit is generally best eaten whole, just ripe, and ideally earlier in the day to reduce glycaemic load. But real life isn’t about perfection — it’s about balance. And sometimes, a bowl of warm stewed rhubarb is exactly what you want.

It’s also one of the easiest ways to use up fruit that’s gone soft or has been frozen.

What I Used

From the Freezer

Chopped homegrown rhubarb

From the Cupboard

Ground ginger

Ground cinnamon

Optional: small amount of honey, sugar or apple juice

Why Stewed Rhubarb?

Zero waste seasonal cooking

Naturally tangy and full of flavour

Budget-friendly

Freezer-friendly

Blood sugar aware when paired well

Versatile base recipe

Simple Stewed Rhubarb

Ingredients

3–4 cups chopped rhubarb (fresh or frozen)

A splash of water (2–3 tbsp)

½ tsp ground ginger

½ tsp ground cinnamon

Optional: 1–2 tsp honey, small sprinkle of sugar, or a splash of apple juice

Method

Add to a Pan Place rhubarb into a saucepan with a small splash of water.

Spice It Add ginger and cinnamon. I personally love the natural tang and tartness, so I don’t usually sweeten it.

Simmer Gently Heat on low, stirring occasionally. The rhubarb will break down quickly — usually within 5–10 minutes.

Adjust to Taste If you prefer it sweeter, add a little honey, sugar or apple juice and stir through.

Cool & Serve Stew until soft and at your desired consistency. Leave to sit and enjoy either warm or cold.

How To Serve

On its own as a simple fruit bowl

With a blob of natural Greek yogurt (my preference)

With custard for a traditional comfort option

Spooned over porridge

As a topping for chia pudding

As the base layer for a rhubarb crumble

From a blood glucose perspective, pairing rhubarb with protein and fat — such as full-fat natural Greek yogurt — helps slow the release of its natural fructose sugars. It’s a small tweak that makes a meaningful difference.

Freezer Tip

Stewed rhubarb freezes beautifully. Cool fully, portion into containers, and freeze for quick breakfasts or desserts later.

This recipe is exactly what the Freezer Food Challenge is about — simple, nourishing food, reducing waste, and embracing seasonal ingredients without overcomplicating things.

Comforting. Practical. Balanced.

And sometimes, that’s more than enough.