I once read somewhere that if not prepared properly, rhubarb can be poisonous. So I stayed clear of rhubarb for all of eternity, never giving it the benefit of doubt it deserved - a Google search. When we were returning from mandarin picking last weekend, we stopped at a roadside shack outside a farm with the standard money box and vegetables on display. I just couldn't resist the big bunch of fresh rhubarb with the dirt still sticking to the stalks. Then we came home and I googled my fears to rest.

My head was buzzing with a million thoughts of what I could do with the rhubarb. Crumble? Poached Sauce? Muffins? In the end I decided to do a simple Rhubarb And Vanilla Jam. It took me all of 20 minutes from start to finish and I had a jar of the best jam I have ever tasted in my life.
Rhubarb is very much like strawberry in taste with the sweet and tangy elements fighting for dominance. It is a beautiful vegetable and has the most gorgeous ruby red color you will ever find in nature. The jam had the consistency of a soft conserve and I can see it being used to make muffins and cakes besides having big, greedy, lip-smacking spoonfuls straight from the jar.


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Rhubarb Vanilla Jam - Cook Republic


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Author: Sneh
Course // Fruit, Jam, Pantry
Cuisine // Gluten Free, Preserving, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 1.5 cups


  • 1 (500 g) bunch rhubarb, leaves trimmed, stalks cleaned and finely chopped
  • 1 cup (220 g) raw sugar
  • 1 tablespoon vanilla paste/extract
  • juice of half lemon


  • In a heavy bottomed saucepan, combine rhubarb, sugar, vanilla and lemon juice on low heat. Cook for 2-4 minutes until sugar has dissolved.
  • Increase heat to medium and cook for approximately 12-15 minutes until thick and sticky. Make sure you stir it constantly to avoid sticking and burning.
  • Reduce heat to low and cook for another 5 minutes, mixing occasionally. Remove from heat and cool completely.
  • Spoon in clean, dry, lidded glass jars. Cover and store in the fridge for up to a week.


I have used vanilla paste because it is more concentrated than extract and has the tiny tiny black vanilla seeds that I love seeing in my baked goodies. But extract is just fine too. If you can get a vanilla pod, even better.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic