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Roasted Rhubarb Jam

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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.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword ginger, jam, lemon, rhubarb, vanilla sugar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 recipe
Calories 709
Author Laurie McNamara


  • 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