Stewed Rhubarb

This stewed rhubarb is the perfect thing to have in your fridge to top yogurt in the morning or ice cream at night.


2 lbs rhubarb, cut into 1 inch long pieces
2 cups blueberries, frozen or fresh
1 orange, zest and juice
1/2 cup sugar
2 tbsp honey


  1. Heat oven to 375F
  2. Toss the rhubarb, blueberries, orange zest, juice, sugar, and honey together with a pinch of salt
  3. Transfer the rhubarb mixture to a baking dish and cover with foil
  4. Bake until the rhubarb is soft but not mushy, about 15-20 minutes
  5. Remove from the heat and let cool
  6. Store in the fridge for up to a week or freeze for up to 3 months