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.

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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.

half inch pieces

Next slice into half inch pieces. Don’t get your ruler out… it doesn’t have to be precise.

dump into baking dish

Then throw the rhubarb chunks into an oven safe baking dish.

vanilla sugar

Why hello there vanilla sugar.

add sugar

Next add 3/4 cup of the vanilla sugar goes into dish.

pinch of salt

Lastly add couple pinches of kosher salt…

sugar coated

…and stir to coat.

juices are releasing

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.

lemon halves

Next, slice a lemon in half and pick out the seeds.

squeeze both halves

Then squeeze both halves over the rhubarb.

ready to roast

Next, toss it all around and pop the baking dish into a 350° oven for 25-30 minutes.

let cool


ginger 1

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.

ginger juice

You really don’t want those chunks of ginger going in the rhubarb.

pour ginger juice through strainer

With that said, pour it through a mesh strainer to catch the ginger pulp.

mush up... perfect as a toppingblendy blend

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.

Roasted Rhubarb Jam {Butter} close up

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.

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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!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 1 recipe

Roasted Rhubarb Jam

Fresh Rhubarb is roasted in vanilla sugar and fresh lemon juice. Spread it on biscuits, toast or anything your heart desires! Recipe yields 2 cups.


  • 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


  • 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.
Serving: 1recipe, Calories: 709kcal, Carbohydrates: 181g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 22mg, Potassium: 1469mg, Fiber: 11g, Sugar: 157g, Vitamin A: 486IU, Vitamin C: 94mg, Calcium: 420mg, Iron: 2mg

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