Stewed Rhubarb makes a sauce that can be used for a dessert sauce to top ice cream, pudding or cake, as a side dish for any meal. After it had thoroughly cooled my husband and I had a nice cup of tea and cut into the delicious looking pie. Got some fresh rhubarb and looking for a quick and easy rhubarb recipe?This rhubarb compote is for you!. What do you use to thicken a fruit pie? In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes. Rinse the rhubarb and mix with the apple and sugar in a wide pan. Place rhubarb in casserole (apx. Everything was perfect except the filling. Tip the hot fruit into a sieve set over a bowl and leave to cool. Simmer the fruit for 8-10 minutes or until starting to soften but still in pieces. Today I made a fresh rhubarb pie. Method: Preheat oven to 235°F oven. Peel and core the apple, then chop it into bite-sized pieces. Canning rhubarb sauce is one of my favorite ways of preserving rhubarb “for the winter”. Making stew is one of the best ways to cook rhubarb if you ask me. It can also be used as an ingredient for a baking recipe to make a rhubarb loaf, a rhubarb smoothie, a milkshake or to make a yummy and healthy yogurt parfait! I have always had trouble thickening fruit pies. Stewed Rhubarb. I used sugar, flour and 1 egg in the filling for this pie. It was very very soupy. Ingredients: 1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped) ¾ cup hot water 1 cup + 1 tbsp granulated sugar 1½ tbsp pulp-free orange juice 1/8 tsp nutmeg.