In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.
It’s rhubarb season!
And if you’re lucky to grow it or can pick it up at the store, you should definitely make rhubarb jam. This is a quick jam recipe. I’m pretty sure that’s not a legit term in the canning world, but it just seems right to call it that. It’s texture reminds me of apple butter meets a chunky jam. But you could also leave it more on the chunkier side and serve it over ice cream or even better cheesecake.
However it is excellent spread on buttered toast.
To Make This Rhubarb Jam Recipe You Will Need:
- rhubarb
- sugar
- lemon juice
- kosher salt
- ginger juice
- pure vanilla extract
Preheat your oven to 400°F (or 200°C).
In an oven-safe baking dish, measure and add 1 pound chopped rhubarb, 3/4 granulated sugar and a pinch of kosher salt.
Squeeze in the juice of 1 large lemon.
Gently stir to coat and set a side for 10 minutes so the rhubarb starts to release its juices.
Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
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. I’ve also don’t this with a citrus juicer but it’s a lot harder to do.
Once roasted, remove and let cool before pouring in 1 teaspoon ginger juice.
And 1 teaspoon vanilla.
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 rhubarb jam is thick and smooth, kind of like apple butter.
This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl.
How to Use Rhubarb Jam:
- spread on biscuits or buttered toast.
- add as a topping to ice cream.
- top cheesecake, shortcake or angel food cake.
- use it as filling, like in my rhubarb bars.
CLICK HERE FOR MORE RHUBARB RECIPES!
Enjoy! And if you give this Rhubarb Jam Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Rhubarb Jam
Ingredients
- 1 pound rhubarb, trimmed and cut into 1/2 inch pieces
- 3/4 cup sugar
- 1 pinch kosher salt
- 1 large lemon, juiced
- 1 inch piece ginger root, peeled and squeeze for juice (about 1 teaspoon juice)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 400℉ (or 200℃)
- In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.
- Slide the baking dish onto the middle rack of your preheated oven for 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. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.
- Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.
- Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.
Notes
This recipe was originally posted on May 28, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
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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 🙂