Roasted Rhubarb Jam starts by roasting rhubarb in vanilla sugar, ginger and fresh lemon juice. Spread it on biscuits, toast or try my rhubarb almond breakfast bars.
Even though it’s been raining, snowing, hailing and more days than not windy and Fuh-reezing. I have to say I’m still feeling quite spring-y.
This morning I was looking around at my grocery store’s produce section and there they were, these GIGANTIC rhubarb stalks. I just had to have them. The bright ruby red color was just pulling me in. Ever since I roasted strawberries to make these milkshakes and then there was that whole glorious accident of roasting nectarines that it was only a matter of time before I roasted some rhubarb.
This is a quick jam. I’m not sure if that’s a legit term in the canning world, but it just seems right to call it that. Its texture reminds me of apple butter meets a chunky jam. Maybe we could call it butter-jam? Pronounced like butter-jay-yum, heavy on the yum.
If you couldn’t tell from the ingredients above… this jam is pretty simple. If you don’t have the vanilla sugar, then try using regular sugar with the caviar of 1/2 of a vanilla bean or a half teaspoon of vanilla bean paste.
Rinse and dry the rhubarb.
Trim off the leafy tops and the ends and discard.
Next slice into half inch pieces. Don’t get your ruler out… it doesn’t have to be precise.
Then throw the rhubarb chunks into an oven safe baking dish.
Why hello there vanilla sugar.
Next add 3/4 cup of the vanilla sugar goes into dish.
Lastly add couple pinches of kosher salt…
…and stir to coat.
As you can see the rhubarb starts to release its juices once the sugar comes in contact with it. I learned that from when I made this rhubarb recipe a couple of years ago.
Next, slice a lemon in half and pick out the seeds.
Then squeeze both halves over the rhubarb.
Next, toss it all around and pop the baking dish into a 350° oven for 25-30 minutes.
Gorgeous.
Meanwhile, peel the skin from an inch of fresh ginger with a spoon. Place it, cutting it in half if it’s too big, in a garlic press and slowly squeeze to release the ginger juice, do this over a small bowl so it can catch the juice easily.
You really don’t want those chunks of ginger going in the rhubarb.
With that said, pour it through a mesh strainer to catch the ginger pulp.
Here’s where it could go two different ways. You could smash this with a spoon then pile it and a little of the juices onto a piece of cheesecake or shortcake or angel food cake because it’s fantastic. You see where this is going. Or you could blend it until the Roasted Rhubarb Jam is thick and smooth.
This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl. I just could help myself. But I finally forced myself to stop because I have plans for this rhubarb butter… jam… filling… stuff.
So stay tuned.
Enjoy! And if you give this Roasted Rhubarb Jam recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Roasted Rhubarb Jam
Ingredients
- 1 pound rhubarb, trimmed and cut into 1/2 inch chunks
- 3/4 cup vanilla sugar, or 3/4 cup of sugar and 1/2 vanilla bean paste or 1/2 vanilla bean, scraped
- 1 large lemon, juiced
- 1 inch pied ginger root
Instructions
- In a medium sized baking sheet add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes.
- Squeeze in the juice of a whole lemon, toss and place in a preheated 350 degree oven and roast for 25-30 minutes.
- Remove and let cool.
- Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.
- Serve as is over angel food cake or cheese cake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.
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Roasted rhubarb is one of my absolute favourite things ever – I can imagine so many uses for this and I can’t wait to see what you come up with!
Rhubarb isn’t something I cooked with much. Your jam recipe has inspired me to give it a shot. The photos make it look really yum!
I have never tried rhubarb, but that needs to change! This looks so springy and delicious!
Ooooohmahgoodness this looks delicious. Love how easy it is to make!
Looks delicious… We have been on the hunt for rhubard in Miami but with no luck… We want to try it….
Roasted Rhubarb Jam!!! oh MY!!!!
Rhubarb is the best. I love it in pies but am excited to try a new way of using it! Great recipe.
Whatever you want to call this recipe, it looks lip-smacking good! And so easy. Cant wait to see what you use it for.
I have never tried rhubarb before, but the jam and the rhubarb itself looks amazing!!! Could you do the same thing with strawberrys and make srawberry jam?
I love me some rhubarb! I’ve never had as a jam, but I could totally jam with this jam!
I’m on sensory overload right now! First, the smell of rhubarb roasting…mmmm…then the taste of this jam spread over a crunchy English muffin! Help me!
Thanks for the awesome jam recipe and giveaway, Laurie! I’ve never actually used rhubarb before… that has GOTTA change with this delicious spread!
Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers
I have a confession. I have never had rhubarb!! I know, this must be changed!
This looks delicious! Great photos too!
I love rhubarbs, my mom used to make a delicious rhubarb strawberry pie, oh it was so good!
Love the simplicity of this “jam”, can’t wait to see what you’re plans for it are.
LOVE rhubarb! We had it in the garden growing up and my Mom used to make the most delicious rhubarb and strawberry sauce and would freeze lots of it as well. It always reminds me of home and of summer.
Thanks for the GREAT idea of roasting it! I’m sure it adds to the lovely flavor. This would be so tasty over yogurt or pancakes or even on toast. Yum!
Stunning photos too! I posted it o our sweet sauces & jams Pinterest board: http://pinterest.com/deliciouskarma/sweet-sauces-jams
I adore rhubarb! Love this recipe–can’t wait to try it.
This sounds incredible! I love the idea of rhubarb jam!
I love this rhubarb thing you have going on. These photos are stunning, Laurie!
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Carole’s Chatter is collecting links for jams, jellies and relishes today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers
This is delicious! While I was baking the rhubarb, it made my house smell wonderfully. The ginger tames some of the tartness of the rhubarb, but not too much. Not only is this great on ice cream and other sweets treats, it also pairs well with pork chops or pork loin. Yum! Thanks for the great recipe!
So glad you liked it Renae! I’m definitely going to have to try this on pork… thanks for stopping by to leave a comment 🙂
Could I “jam” successfully with a stevia baking blend…or with a liquid stevia vanilla flavored?….I LOVE rhubarb…but I am trying to avoid sugar!—Thanks for any enlightenment!
I am excited to try this recipe! Can you tell me if you think it can be frozen?
I don’t see why not Lorraine 🙂
hello! i have 2 questions… i have some chopped up rhubarb in the freezer that i would love to use for this – do you think using frozen is ok? also, has anyone tried to process it? i would have no problem using it right up (like in 1 sitting with a big spoon), but would like to make it shelf stable for christmas gifts. 🙂