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.
Ingredients
- 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
Instructions
- 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.
Notes
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
I know this is an older post, but I used your recipe, I put 1 cup of raspberry juice, mostly for color since my rhubarb was a bit more green which equals brown ish when cooked, plus another recipe I saw used lemon zest, did that to increase setting, sold it at the farmers market, big hit.
Customers loved a no pectin added, 5 ingredient, organic jam.
Thanks for inspiring me.J
How many cups is a bunch of rhubarb?
Hi,
wondering how much 1 bunch is... thanks
I just made this jam. And to be honest when you said best jam ever I was sceptical but honestly I should trust you! This is the best jam ever! Absolutly delicious, it's sweet with a touch of vanilla! Soo good. Thank you so much for sharing this recipe
I had never used rhubarb.. Didnt have a clue about it, i used to look at those bright stalks feel tempted but never went closer. This spring i couldnt ignore them further, read about it on wiki and almost the same time saw this recipe of urs.. So now nothing could stop me 😉
Made this just now.. But added quite a few strawberries.. It tastes amazing.. Had a slice of this warm jam n some butter with a slice of bread.. (Though its dinnertime !)
Thanks a lot for this recipe.. Ur pics n story is wondeful as always..
Look at that gorgeous ruby red colour! I really want to get my hands on rhubarb too and make some delicious dessert with it. But jam would be something else I'd want to learn how to make, I know it's easy but I'm just worried about the whole sterilising the jar process.
YUM! I made strawberry rhubarb jam about a month ago, but this straight rhubarb looks divine, especially with the vanilla paste. I've never used vanilla paste, is this made by scraping out the beans?
Kelsey, I buy vanilla paste from the supermarket. There are many different brands available. I have never made it myself either 🙂
Hi Sneh, what a great idea of a jam - love the addition of vanilla! I've grown to enjoy a little rhubarb only lately. I used to despise it as a child, but a chance encounter with Anathoth's rhubarb and berry jam changed that recently. It's yum and I've been cooking with it more!
Awesome. I'm not usually fond of rhubarb in sweet form so I've got a recipe for rhubarb chutney on my blog, check it out.
I think the confusion is that, one, the leaves of most rhubarb aren't good for you, and two, there is a form of wild rhubarb that can be toxic. There are also types of rhubarb that have very specific medicinal benefits. Siberian rhubarb, for instance, is used by a lot of holistic therapists.
Regular garden-variety rhubarb grows like a weed. Everyone should have one in their back yard. You seriously cannot kill it.
Cheers!
Rhubarb! What a strange veg isn't it? I stayed clear of them for a while, but now I have embraced them fully.Thinking of growing them even ^^
So simple and delicious!
Love, love rhubarb! Your jam is such a beautiful rich red color, gorgeous.
Thanks Sylvie!
yum that looks delicious would love to slather on toast or um fill a donut hehe
Fill a donut! I must try that. Cheers Suze!
This jam looks delicious and perfect for a brunch or breakfast! Happy Cooking!
Thanks Karriann 🙂
Man, this looks sinful. We don't even get rhubarb here, but man.
We only get Rhubarb in season (winter I think), so worth trying out though.